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Olive Oil and Parmesan Biscuits

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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.”
READY IN:
20mins
SERVES:
20
YIELD:
20 biscuits
UNITS:
US

Ingredients Nutrition

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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