Vegan Shortbread with ‘Parmesan’, Polenta and Pepper

Another experiment in vegan shortbread for GBBO…


  • 1 1/2 cups plain white flour
  • 3/4 tsp fine sea salt
  • 1/2 cup stoneground cornmeal
  • 1/3 cup finely grated Violife Prosociano with Paremsan Flavour
  • 1 tsp freshly ground black pepper
  • 1 cup coconut oil
  • 2/3 cup icing sugar
  • 1 tsp fresh lemon zest



  1. Preheat oven to Gas 3/ 325F/ 170C/ 150Fan.
  2. Grease and flour your tin (mine measured 8″x10″).
  3. Sift the flour into a large mixing bowl.
  4. Add the rest of the ingredients and mix until combined.
  5. Scoop into the tin and press down lightly with your fingertips until even.
  6. Bake for 35 mins until just catching some colour.
  7. Cut into squares while still in the tin then allow to cool for around 10 minutes.
  8. Gently remove from the tin and transfer to a wire rack until completely cooled.


It can be quite confusing to work our exactly what a recipe is asking for when it calls for cornmeal or polenta.  I thought the end result was a little crumbly/gritty but I think that’s just the nature of using this product.

The flavour was good but it could be worth trying the recipe with less sugar and more ‘cheese’ for a more savoury, goes-well-with-wine kind of biscuit 🙂


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