- 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
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.