Olive Oil And Parmesan Biscuits - cooking recipe

Ingredients

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)
1/2 teaspoon salt
2/3 cup extra virgin olive oil

Preparation

In a food processor process flour, polenta, 1/2 cup parmesan, rosemary and salt until well combinted.
Add oil in a thin stream processing until a soft dough forms.
Turn dough out onto a lightly floured surface and knead until smooth.
Shap into a 3cm thick log and wrap in baking paper and chill for 1 hour or until firm.
Preheat oven to 160C (140C fan forced).
Grease and line a baking tray with baking paper.
Cut log into 1cm thick slices and place on prepared tray (biscuits don't spread, but leave a little room).
Press remaining parmesan into top of biscuits.
Bake for 10-15 minutes or until lightly coloured.
Remove from oven and cool completely on trays (biscuits will firm).