Name: Olive oil and parmesan biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 2/3 cup plain flour; 1/2 cup instant polenta (cornmeal); 2/3 cup shredded parmesan; 2 tablespoon coarsely chopped rosemary; 2/3 cup extra virgin olive oil

Ingredients

1 2/3 cup plain flour

1/2 cup instant polenta (cornmeal)

2/3 cup shredded parmesan

2 tablespoon coarsely chopped rosemary

2/3 cup extra virgin olive oil

Method

1.Process flour, polenta, 1/2 cup of parmesan, rosemary and 1/2 teaspoon salt until well combined. Add oil; process until a soft dough forms.

2.Turn dough out onto a lightly floured surface; knead until smooth. Shape into a 3cm-thick log. Wrap in baking paper; chill for 1 hour until firm.

3.Preheat oven to 160°C/140°C fan forced. Grease and line a baking tray with baking paper. Cut log into 1cm-thick slices. Place on prepared trays (biscuits don’t spread. but leave a little room). Press remaining parmesan into top of biscuits.

4.Bake for 10-15 minutes or until lightly coloured. Remove from oven. Cool completely on trays (biscuits will firm). Serve.

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Ingredients

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