Description

Filled with the right blend of jam, raisins and almonds, this polenta shortcake makes an undeniably mouth-watering treat.

Ingredients

  • 405g (1 1/4 cups) raspberry jam
  • 145g (3/4 cup) raisins, chopped
  • 65g (1/2 cup) toasted slivered almonds, chopped
  • 1 teaspoon finely grated orange rind
  • 300g (2 cups) self-raising flour
  • 140g (3/4 cup) instant polenta (cornmeal)
  • 100g (1/2 cup) caster sugar
  • 125g unsalted butter, at room temperature, chopped
  • 2 eggs
  • 1 teaspoon vanilla essence
  • Milk, to brush
  • Icing sugar, to dust
  • Whipped cream, to serve

Instructions

  1. Preheat oven to 170