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You are here: Home / Recipes / Baking / Polenta and Thyme Savoury Biscuits

Polenta and Thyme Savoury Biscuits

23/11/2015 by Gina 2 Comments

It’s always lovely to offer guests crackers that you have made yourself … and these ones are fabulous. Easy to make and adaptable to other flavours that you may like.

These crackers have a very mild flavour so are great served with strong cheeses or dips, and can also be used as a base for serving a strong topping like the pate featured here, as their mild flavour does not compete with the topping.

I have also used rosemary instead of thyme which is delicious; and you can replace the water with other liquids like homemade tomato sauce (great served with cheese) or sweet chili sauce for bit more of a kick (great served with a sundried tomato based cream cheese dip).   So the message here is to play around with the flavours and adapt to suit your needs.

If you can’t get fine polenta, buy coarse polenta and mill it for 10 seconds / speed 9 in your Thermomix.

You will get approximately 26 (5cm cutter) to 34 (4cm cutter) biscuits from this mix depending on the size of your cutter.

The amount of thyme in the biscuits, plus extra is needed for topping
Extra thyme sprinkled on top of dough, and will now be lightly pressed in with a rolling pin
Cutting out the shapes, and lifting with a thin spatula to the baking tray
On the baking tray ready for the oven
Baked and cooling on tray
Serve biscuits with dips, cheese, or as a base for other toppings like the pate shown here

 

 

Polenta and Thyme Savoury Biscuits
 
Save Print
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
Serve biscuits with dips, cheese, or as a base for other toppings like the pate shown here


It’s always lovely to offer guests crackers that you have made yourself … and these ones are fabulous. Easy to make and adaptable to other flavours that you may like.

These crackers have a very mild flavour so are great served with strong cheeses or dips, and can also be used as a base for serving a strong topping like the pate featured here, as their mild flavour does not compete with the topping.

I have also used rosemary instead of thyme which is delicious; and you can replace the water with other liquids like homemade tomato sauce (great served with cheese) or sweet chili sauce for bit more of a kick (great served with a sundried tomato based cream cheese dip). So the message here is to play around with the flavours and adapt to suit your needs.

If you can’t get fine polenta, buy coarse polenta and mill it for 10 seconds / speed 9 in your Thermomix.

You will get approximately 26 (5cm cutter) to 34 (4cm cutter) biscuits from this mix depending on the size you choose.
Author: Gina @ The Passionate Pantry
Serves: 26 to 34 biscuits
Ingredients
  • 110g plain flour
  • 80g fine polenta
  • 30g corn flour
  • 1 tsp sea salt flakes, plus a little extra for when rolling dough
  • 100g butter, room temperature
  • 1 x 59g egg
  • 1 tbls filtered water
  • 6 sprigs thyme, leaves only, plus extra leaves for when rolling dough
Instructions
  1. Preheat oven to 180 degrees (fan forced)
  2. Grease and line a large baking tray with baking paper
  3. Place all the ingredients into TM bowl and mix 10 seconds / speed 6
  4. Wrap dough into Glad wrap and refrigerate for 30 minutes
  5. Remove dough from fridge, lightly dust with plain flour and in-between two sheets of baking paper roll dough to 5mm thickness (if you have a bread mat use that to put the baking paper onto … it will hold it in place whilst you roll out the dough)
  6. Lift top sheet of baking paper and lightly sprinkle with extra thyme leaves and a little sea salt flakes
  7. Replace top sheet and roll very lightly to help the thyme and salt stick to the dough
  8. Using a 4cm or 5cm round or square cutter, cut out biscuits
  9. With a thin spatula lift each biscuit off the baking paper and place onto baking tray
  10. Gather leftover dough and repeat process until all the dough has been used up (with these batches do not sprinkle on more salt otherwise the biscuits will be too salty, but continue with the herbs)
  11. Bake for 10 minutes, turn tray around to ensure even cooking, and bake for a further 8-10 minutes or until light golden brown
  12. Remove from oven and allow to cool completely before serving
  13. Keeps well for a week in a sealed container
Notes
Adapted from recipe by Rochelle Smith in the West Australian November 2014
3.5.3208

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Filed Under: Baking, Biscuits / Crackers, Meals and Courses, Nibbles, Nut Free, Recipes, Vegetarian

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Comments

  1. Rose Daniels says

    11/01/2019 at 8:20 pm

    I am gluten intolerant so I cannot use this polenta recipe. Have you any recipes that only have polenta and no flour?

    Reply
    • Gina says

      12/01/2019 at 8:00 am

      Hello Rose … thank you for touching base.

      I have quite a lot of recipes on the site that are GF, but to be honest it would be difficult for me to go through them all and identify them for you … it would be a matter of you going through the list of recipes that appear in the GF listing under “Special Diets” on the right hand side of the “Recipe” page, and seeing what interests you … if you are looking specifically for a cracker, then I can recommend these three as starters:

      https://www.thepassionatepantry.com.au/zaatar-chickpea-crackers/
      https://www.thepassionatepantry.com.au/gluten-free-nut-crackers/
      https://www.thepassionatepantry.com.au/crunchy-seeded-snaps/

      I have had this site up and running for about three years now, and as time has gone on I have tried to remember to click “GF” for the recipes that are GF, but I haven’t always done this from the start so I will have missed some and it is too difficult to work backwards unfortunately … but you learn along the way, and I am always learning!

      Hope that helps Rose … cheers Gina

      Reply

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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