Polenta & Olive Oil Biscuits Recipe

	Preparation Time
	5 minutes

	Cooking Time
	40 minutes

	Servings
	12 persons

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This Polenta & Olive Oil Biscuits Recipe is gluten free, and is also lighter and crispier, yet splendid. These Cookies are perfect for the winter evenings to enjoy with your close friends and family members.

Nutrition Facts

Amount per Serving

Calories 264.87 kcal

% Daily Value *

Total Fat 8.10 g: 12.5 %
Saturated Fat Content 1.17 g: 5.9 %
Cholesterol 0.00 mg: 0 %
Sodium 14.29 mg: 0.6 %
Total Carbohydrate: 14.7 %
Dietary Fiber 6.21 g: 24.8 %
Sugars 2.25 g: 5.6 %
Protein 7.34 g: 14.7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Ingredients

Salt	1 dash
Fresh rosemary	4 sprig
Olive oil	6 tablespoon
Powdered sugar	¼ cup sifted
Whole grain wheat flour	5 ¼ cup
Instant polenta	4 tbsp

Preparation method

Chop rosemary sprigs. Set aside.
Preheat oven to 150*C.
Take a bowl; add all dry ingredients and mix them well. Add chopped rosemary with oil into the mixture.
Press the mixture into round about 0.5 cm thick backing sheet or you can use 20 cm round loose-bottomed cake pan. Use knife to cut in segments or mark into squares.
Refrigerate it for an hour. Place in preheated oven now and bake for 40 minutes or until colored. Leave to rest in baking sheet for 5 minutes, shift to a wire rack now to cool completely. Serve to all at home.

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