Olive Oil & Parmesan Biscuits (Cookies)
Created by ImPat on November 2, 2014
- Servings: 20
- Prep Time: 10m
- Cook Time: 10m
- Recipe #15469
Ingredients
- 1 2/3 cups all-purpose flour (plain)
- 1/2 cup cornmeal (instant polenta)
- 2/3 cup shredded Parmesan cheese (divided)
- 2 tablespoons chopped rosemary (fresh, leaves)
- 1/2 teaspoon salt
- 2/3 cup olive oil (extra virgin olive oil)
How to Make
-
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).
Nutritional Facts
- 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