polenta and millet short bread

Today, I baled Polenta and Millet short bread. I fancied some biscuits, but didn't want to have too much butter, sugar and wheat. Why? because, a couple of weekends ago, when I went to see my boyfriend Marcus, I had some pain in my right foot. I found it hard to walk. it was some crunchy thing inside my foot. Marcus gave me reflexology a bit, and helped. And, figured out it came from building up some sugar(and wheat) causing it. Apparently Marcus and Marylin get it too. But it doesn't stop me from eating cakes and biscuits. Of course, during the week I had some muffin, and a piece of cake. Can't help it. Anyway, trying to be good, I made some wheat-free and sugar-free biscuits. They were very crunchy due to polenta contents, quite delicious too. I added a whole orange zest and a half fresh squeezed orange juice as well. Smell of orange was divine when it was in oven baked.

here's recipe;

Polenta and millet shortbread

225g polenta

100g ground millet flakes

100g non hydrogenated margarine

60g non hydrogenated vegetable shortening

1 whole orange zest and half juice

vanilla extract

120g honey(or more if prefer sweeter)

Rub polenta and millet with marg and shortening, add honey, orange juice, vanilla and zest. Make very soft dough. If not enough to make soft dough, add more orange juice.  Line a square tray with baking parchment, flattens well. Bake at 170℃ for 15mins, then turn the oven down to 150℃ to bake further 5-10mins. When edges started to brown, nearly the end. take out from the oven, cut into squares, cool on cooling rack. They are lovely with good black coffee. ☺