Lemon Fingers

Browsing through June's issue of BBC's Good Food Australia magazine, I came across a recipe for Sweet Lemon Fingers. Now this magazine is a branch off the acclaimed British magazine by the same name and was launched in Australia just last year. It is well written, has beautiful photographs, up-to-date information on cookbooks, latest kitchen gadgets and it even boasts triple testing each of the recipe that is published in its pages. So with that assurance in mind, I could've just followed the recipe verbatim ... I could have. But I didn't. You see, I have a wonky worm up my body that makes me tinker and tamper with things, mostly recipes, to see how much more interesting they can become. I took out all the butter in the original recipe and replaced it with an approximate olive oil quantity. I also reduced the sugar. I then gave it my own name, Sweet Olive Oil Lemon Fingers that turned out texture perfect, just thr right amount of sweet and tart.

Sweet Olive Oil Lemon Fingers

Lemon Fingers Lemon Fingers

Sweet Olive Oil Lemon Fingers

[Preparation Time : 10 minutes/ Baking Time : 35 minutes/ Makes : 12]

1 cup self-raising flour
2/3 cup olive oil
1 cup polenta
100g caster sugar
1/4 cup lemon curd
4 eggs
a pinch of salt

Preheat oven to 180oC. Grease and line a lamington/slice pan with baking paper. Set aside.

Combine all ingredients in a large bowl and whisk with a hand blender until smooth and creamy. Pour into prepared pan and bake for approximately 30-35 minutes until golden cooked through and a skewer inserted in the middle comes out clean. Cool on a wire rack and cut into fingers of desired size.