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Gina @ The Passionate Pantry

Polenta and Thyme Savoury Biscuits

[cap id="attachment_1518" align="aligncenter" width="300"]Serve biscuits with dips, cheese, or as a base for other toppings like the pate shown here[/cap]

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 26 to 34 biscuits
Ingredients Method Notes

Ingredients
  

  • 110 g plain flour
  • 80 g fine polenta
  • 30 g corn flour
  • 1 tsp sea salt flakes plus a little extra for when rolling dough
  • 100 g butter room temperature
  • 1 x 59g egg
  • 1 tbls filtered water
  • 6 sprigs thyme leaves only, plus extra leaves for when rolling dough

Method
 

  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