These little gluten free shortbreads are really buttery and full of flavour. Makes little star cookies or you can use any pretty patterned glasses or wooden stamps to emboss your biscuits.

The ¾ tsp of cinnamon in the recipe might sound a pedantic measure but it works so well. Too much more and the cinnamon would be harsh.

Using demerara sugar you’ve stored with cinnamon sticks in a kilner jar adds depth of flavour.

Makes at least 30 little star shaped biscuits – we used a star shaped cutter 5cm across.

You can morph these cookies in Easter or Christmas treats by sandwiching together with chocolate spread and half dipping in melted dark chocolate for extra va va voom.

Store in an airtight container for 7 days. Can be frozen.

Shortbread ingredients

160g butter, at room temperature, cubed
170g ground almonds
140g polenta (coarse or fine)
125g demerara sugar
3/4 tsp cinnamon
Spare polenta for dusting

Method

Preheat your oven to 170°C / Gas 3.
Line a baking sheet with baking parchment.
Place all the ingredients in a food processor and blitz for approximately 1 minute until a soft, pliable dough is formed. It’ll be a lovely rich caramel colour when combined. Alternatively, place ingredients in a bowl and rub the butter into the dry ingredients using your fingertips. This will take a few minutes.
Wrap the dough in clingfilm and chill for 30 minutes before rolling out.
Liberally dust a work surface and rolling pin with polenta.
Roll your ball of dough and dust all over with polenta.
Roll your dough out to approx 1cm thickness and cut out your cookies with your chosen cutter. If using a glass or stamp press this onto the top of each biscuit to emboss it.
Using a fish slice, transfer the cookies onto the baking sheet then bake for about 12-14 mins until golden in colour.
Remove from the oven and allow to cool for 10 mins before transferring to a wire rack to cool completely.