OLIVE OIL AND PARMESAN BISCUITS

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Olive Oil and Parmesan Biscuits image

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.

Provided by ImPat

Categories     Cheese

Time 20m

Yield 20 biscuits, 20 serving(s)

Number Of Ingredients 6

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

Steps:

  • In a food processor process flour, polenta, 1/2 cup parmesan, rosemary and salt until well combinted.
  • Add oil in a thin stream processing until a soft dough forms.
  • Turn dough out onto a lightly floured surface and knead until smooth.
  • Shap into a 3cm thick log and wrap in baking paper and chill for 1 hour or until firm.
  • Preheat oven to 160C (140C fan forced).
  • Grease and line a baking tray with baking paper.
  • Cut log into 1cm thick slices and place on prepared tray (biscuits don't spread, but leave a little room).
  • Press remaining parmesan into top of biscuits.
  • Bake for 10-15 minutes or until lightly coloured.
  • Remove from oven and cool completely on trays (biscuits will firm).

Nutrition Facts : Calories 116.2, Fat 8.3, SaturatedFat 1.6, Cholesterol 2.9, Sodium 109.5, Carbohydrate 8.1, Fiber 0.3, Sugar 0.1, Protein 2.4

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