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Beetroot recipes

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Pork recipes

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Parmesan, sage and polenta biscuits

15–20 minutes

Parmesan, sage and polenta biscuits

By Hannah Lewry

Serves 8 to 10

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15–20 minutes

Ingredients

150 g cake flour
30 g polenta
120 g Parmesan, grated
40 g caster sugar
salt, a pinch
½ cup light olive oil
20 g sage leaves, some chopped and some whole

Method

Preheat the oven to 150°C.
Place the dry ingredients in a bowl, then stir in the chopped sage leaves and oil.
Shape the dough into balls, then flatten slightly. Press whole sage leaves into the surface of each biscuit. Arrange on a greased baking tray and chill for 1 hour.
Bake for 15–20 minutes, or until very lightly coloured. Allow to cool on the tray for 5 minutes, then cool completely on a wire rack.

Cook's note: For last-minute drinks parties, I like to pop some easy savoury biscuits in the oven so my guests are greeted by the amazing cheesy, herby aromas when they arrive.

Browse more biscuit recipes here.

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Pork banger and naan pizza

Beetroot gravadlax wreath with caper gribiche

Spicy pork tacos with watermelon, coriander salsa verde and peanuts

Parmesan, sage and polenta biscuits

Parmesan, sage and polenta biscuits

Ingredients

Method