PARMESAN, SAGE AND POLENTA BISCUITS

Makes 8 to 10

EASY

GREAT VALUE

Preparation: 20 minutes Baking: 15–20 minutes

cake flour 150 g polenta 30 g

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

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