RECIPE BY:

Matt Sinclair

MAKES:

18

INGREDIENTS :

• 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

METHOD :

• In a food processor add the flour, polenta, parmesan, herbs and a pinch of salt and freshly cracked black pepper and blitz to combine.
• Reduce the speed to low and slowly drizzle in the 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.
• 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.
• Preheat oven to 160C and line two baking trays with greaseproof paper.
• 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.
• Transfer to a wire rack to cool and allow biscuits to firm.