Olive Oil And Parmesan Biscuits – a delicious recipe with flour, instant polenta, parmesan cheese, rosemary, salt, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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).
617
kcal
Calories
46
g
Fat
40
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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), and more.
Yes, Olive Oil And Parmesan Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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