Parmesan, sage and polenta biscuits

Ingredients

Method

• 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

Ingredients

1. Preheat the oven to 150°C.
2. Place the dry ingredients in a bowl, then stir in the chopped sage leaves and oil.
3. 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.
4. 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.

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