Thyme and polenta biscuits
Reduced fat oil spread
½ cup(s), (110g)
1 cup(s), (150g)
Instant yellow polenta
110 g, (2/3 cup)
Bicarbonate of soda
65 g, (craisins)
2 tsp, plus extra small sprigs to decorate
- Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper.
- Using electric beaters, beat spread and sugar in a bowl until thick and creamy. Add egg and beat until combined. Gently fold in flour, ½ cup (85g) polenta, bicarbonate of soda, cranberries and thyme leaves until combined.
- Spread remaining polenta on a small plate. Roll rounded teaspoons of mixture into balls. Roll balls in polenta to coat and place on prepared trays, about 3cm apart. Using the palm of your hand, gently flatten balls.
- Top each biscuit with a small thyme sprig. Bake, swapping trays halfway through cooking, for 10–12 minutes or until light golden. Cool on trays. Serve.