1 cup polenta; 1 cup flour; ⅔ cup sugar; 2 eggs; 180 g butter; the zest 2 lemons; 1 vanilla pod; ½ tsp salt
Mix the flour, polenta and salt together. Cut the vanila pod lengthways and scrape out the seeds. Mix the softened butter, sugar, vanilla, and egg together in a food processor and gradually add the flour and polenta mixture. If it is too thick add a couple of spoons of water. Fill an icing bag with the mixture and squeeze it out in a zigzag s shape onto a baking tray covered with grease proof paper. Bake in an oven at 190°C for 10-15 minutes. Leave to cool on a wire rack and serve with milk.