Polenta adds colour and crunch to this crispy olive oil shortbread. It's from The Flexible Baker by Jo Pratt (White Lion, 2022).

2 1/4 c / 225 g ground almonds or flour of choice

1 1/2 c / 225 g fine polenta

1 1/4 c / 175 g icing sugar

zest of 2 lemons

1/2 tsp sea salt

1 c olive oil

1 Tbsp caster sugar

Preheat oven to 170C. Have a 20 cm square tin or similar ready.

In a large bowl mix all the dry ingredients together with the zest. Stir in the olive oil and bring together as a crumbly dough.

Press evenly into your tin. Score lines for cutting through once baked. Use a fork or skewer to prick the dough all over.

Bake for around 35-40 minutes or until the edges have started to become lightly golden.

Remove from the oven and sprinkle over the caster sugar. Cut into your slices while warm, then leave to cool completely in the tin.