Olive Oil and Parmesan Biscuits |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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From Recipes+ looks like a lovely savoury scone/biscuit that would go well with soups or just on their own as a savoury snack. Have not included 1 hour chilling time. 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 |
Directions:
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).
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