Recipe
Tangerine & Poppy Seed Polenta Biscuits Recipe
This recipe is rated 5.0 out of 5.
Protein-packed
Soy-free option
Nut-free option
Freshly Picked
Easy peasy
Super quick
Baking
Comfort food
Snacks
Desserts
We’re not sure who first decided poppy seeds and citrus belong together, but we’re glad it’s something everyone can agree on! These super easy cookies are best enjoyed with a warm cuppa tea and perhaps the company of a good friend.
You will need
Serves 10
- 290 grams polenta flour
- 200 grams caster sugar
- 130 grams plain flour
- 200 grams plant-based butter
- 3 tangerines, zest and juice
- 1 tablespoon chia seeds
- 1 tablespoon poppy seeds
Recipe: Simon Toohey
Directions
15 mins to prep
15 mins to cook
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Step 1
Preheat the oven to 190°C.
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Step 2
In a bowl, combine the flours, sugar, butter, and zest of three tangerines.
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Step 3
In a separate bowl, stir the poppy seeds, chia seeds, and the juice of one tangerine until combined. Add this into the mix and work with your hands until a dough is formed. Set aside for 10-30 minutes in the refrigerator to allow the dough to harden.
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Step 4
Remove from the fridge and roll into balls, about a tablespoon per cookie. Place on a lined baking tray, using a fork or spatula to flatten slightly.
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Step 5
Bake for 15 minutes until golden.
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Recipe: Simon Toohey
