Wednesday, March 2, 2011

One Bowl Baking - Polenta Shortbread

+ One cake tin.

I've decided to implement a potentially regular 'lazy baking' feature. I love to bake crazy, complicated, visually appealing things that require 97 different pieces of kitchen equipment as much as the next person but sometimes I just feel laaaaaaazy but I still want a fresh, sweet, easy baked hit. So, here I'm going to focus on things that are simple and, more importantly, require minimal washing up because I'm a big baby and I hate washing up. I understand that it is a necessary part of cooking but I don't have to like it!

First up, polenta shortbread. I love shortbread, mostly because of all the delicious butter... mmm... butter. It requires pretty much no ingredients, it is a piece of piss to make and it is totally sweet and satisfying. Underrated, in my opinion. I added the polenta because we had some (how my baking often works!), because I'm a big fan of it and because some recipes recommend semolina for a bit of bite and I didn't have any. You can definitely feel the chewiness of the polenta in the shortbread and I liked that but if you don't like polenta this may not be for you.

  • 6oz/175g butter
  • 3oz/75g sugar - golden caster if you've got it. I made a sugar mixture of white caster, demerara and muscavado which added a nice depth of flavour.
  • 6oz/175g plain flour
  • 3oz/75g polenta
That is it!

  1. Preheat your oven to 150oC. Grease your cake tin.
  2. Put all your ingredients in your one bowl and combine with an implement of your choice, a spoon is fine. Work into a smooth mixture that you can pick up easily.
  3. Dump said mixture into your greased cake tin. Push into the tin and flatten evenly.
  4. Prick all over with a fork to stop rising.
  5. Bake for about 60 mins - until nice and gold and firm in the middle.
  6. Do leave it (irresistable as it will smell) to cool a bit or it can be tricky to get out of the tin neatly. Sprinkle liberally with caster sugar and eat with a bucket of tea while still warm.
Done! Done and yum. How do I love thee warm shortbread? Let me count the ways... Casually bastardising E.b.b there but all is fair in love and baking.

Chuck x


  1. I used to make shortbread a lot, but had to stop because it was so delicious warm that I would eat half the tray at one sitting.

  2. Me too, eat half the shortbread with a spoon, then the other half in soldiers with a cup of strong builders tea - I hadn't thought of using polenta before, but I shall definitely try it next time.

  3. Easy baking-- two magic words that will get my attention instantly! :) haha! I WILL be trying this soon :)

  4. Mmm. Yes. Must try this with polenta.

  5. Ohhh I'm a huge fan of polenta shortbread! And it's a doddle to make which decreases cooking time and hastens eating time! hehe jazzy ♥

  6. where do you get your polenta? it can be so expensive! the last time i used some it didn't work out so well, took ages to cook and was quite tough when it was cooled :( this looks so good too