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Photo of Thyme and polenta biscuits by WW

Thyme and polenta biscuits

2
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
40
Difficulty
Easy
Tasty little bite size biscuits flavoured with fresh rosemary, sweet dried cranberries and polenta.

Ingredients

Reduced fat oil spread

80 g

Caster sugar

½ cup(s), (110g)

Egg(s)

1 medium

Plain flour

1 cup(s), (150g)

Instant yellow polenta

110 g, (2/3 cup)

Bicarbonate of soda

½ tsp

Dried cranberries

65 g, (craisins)

Fresh thyme

2 tsp, plus extra small sprigs to decorate

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper.
  2. 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.
  3. 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.
  4. 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.

Notes

TIP: Store biscuits in an airtight container for up to 5 days.

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