Rosemary and Parmasen Polenta Biscuits

Rosemary and Parmasen Polenta Biscuits

Cooking time


1- In a food processor add the flour, polenta, parmesan, herbs and a pinch of salt and freshly cracked black pepper and blitz to combine.

2- Reduce the speed to low and slowly drizzle in the Cobram Estate Extra Virgin Olive Oil. Stop the food processor and scrape down the sides. Return the processor to a low speed and add the water, little by little until a dough starts to form. **Not necessary to use all water.

3- Turn out the dough onto a floured surface and knead to bring the dough together, approximately 3-4 minutes. Split the dough into two and roll out into 1-inch logs. Wrap each log in baking paper and place in the fridge to set for 1 hour, or until firm.

4- Preheat oven to 160C and line two baking trays with greaseproof paper.

5- Remove logs from refrigerator and unwrap onto a chopping board. Cut into 1.5cm thick rounds and place onto the lined baking tray, leaving space between each. Gently press down on each piece to spread into a flat round, the size of a 50c coin. Place in the oven and bake for 25-30 minutes or until lightly golden.

6- Transfer to a wire rack to cool and allow biscuits to firm.

Recipe thanks to our friend, Matt Sinclair

Ingredients Chevron Icon

150ml Cobram Estate Classic Extra Virgin Olive Oil

1 ½ cups plain flour, sifted

½ cup instant fine polenta

60gm parmesan cheese, finely grated

2 Tbsp. fresh rosemary, picked, finely chopped

1 Tbsp. fresh thyme, picked

1 Tbsp Salt and Pepper

¼ cup water