Olive Oil & Parmesan Biscuits (Cookies)
Recipe: #15469
November 02, 2014
Categories: Desserts, Cookies, Cheese, Parmesan, 5 Ingredients Or Less, One-Pot Meal, Brunch, Mothers Day, Potluck, Sunday Dinner, Oven Bake, Low Cholesterol, No Eggs, Vegetarian, Flour, Kosher Dairy, more
"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."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (24.8 g)
- Calories 123.9
- Total Fat - 8.2 g
- Saturated Fat - 1.5 g
- Cholesterol - 2.1 mg
- Sodium - 87 mg
- Total Carbohydrate - 10.4 g
- Dietary Fiber - 0.5 g
- Sugars - 0.1 g
- Protein - 2.4 g
- Calcium - 36.7 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a food processor process flour, polenta, 1/2 cup parmesan, rosemary and salt until well combined.
Step 2
Add oil in a thin stream processing until a soft dough forms.
Step 3
Turn dough out onto a lightly floured surface and knead until smooth.
Step 4
Shap into a 3cm thick log and wrap in baking paper and chill for 1 hour or until firm.
Step 5
Preheat oven to 160C (140C fan forced).
Step 6
Grease and line a baking tray with baking paper.
Step 7
Cut log into 1cm thick slices and place on prepared tray (biscuits don't spread, but leave a little room).
Step 8
Press remaining parmesan into top of biscuits.
Step 9
Bake for 10-15 minutes or until lightly coloured.
Step 10
Remove from oven and cool completely on trays (biscuits will firm).
Tips
No special items needed.
0 Reviews
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