Step 1

Preheat oven to 180°C /160°C fan-forced. Whisk dairy free spread, lemon rind and icing sugar together until creamy. Stir through polenta and flour and mix into a soft dough. Either roll mixture into 30cm log and slice into 1cm wide slices or roll generous teaspoons of mixture into small balls. Place biscuits on to baking paper lined tray and flatten slightly (if rolled into balls).

Step 2

Bake for 15-18 minutes until firm. Remove from oven and stand on tray for 5 minutes. Remove to rack and cool. Spread with or dollop over icing and set aside until firm.

Step 3

For icing: Mix passionfruit pulp and water into icing sugar to make a soft icing.