Olive Oil And Parmesan Biscuits

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 2/3 cups plain flour
• 1/2 cup instant polenta (cornmeal)
• 2/3 cup parmesan cheese (shredded devided)
• 2 tablespoons rosemary (leaves coarsely chopped)
• 1/2 teaspoon salt
• 2/3 cup extra virgin olive oil

Recipe

• 1 in a food processor process flour, polenta, 1/2 cup parmesan, rosemary and salt until well combinted.
• 2 add oil in a thin stream processing until a soft dough forms.
• 3 turn dough out onto a lightly floured surface and knead until smooth.
• 4 shap into a 3cm thick log and wrap in baking paper and chill for 1 hour or until firm.
• 5 preheat oven to 160c (140c fan forced).
• 6 grease and line a baking tray with baking paper.
• 7 cut log into 1cm thick slices and place on prepared tray (biscuits don't spread, but leave a little room).
• 8 press remaining parmesan into top of biscuits.
• 9 bake for 10-15 minutes or until lightly coloured.
• 10 remove from oven and cool completely on trays (biscuits will firm).