Recipe Tangerine & Poppy Seed Polenta Biscuits
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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
-
Step 1
Preheat the oven to 190°C.
-
Step 2
In a bowl, combine the flours, sugar, butter, and zest of three tangerines.
-
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.
-
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.
-
Step 5
Bake for 15 minutes until golden.
Recipe: Simon Toohey
Tangerine & Poppy Seed Polenta Biscuits
Directions
15 mins to prep
15 mins to cook
-
Step 1
Preheat the oven to 190°C.
-
Step 2
In a bowl, combine the flours, sugar, butter, and zest of three tangerines.
-
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.
-
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.
-
Step 5
Bake for 15 minutes until golden.
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