Skip to content
Snacks

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
Show more
A black plate with round vegan polenta biscuits sits on a chequered cloth near two oranges; one poppy seed biscuit is partly eaten.
A black plate holds round, yellow plant-based polenta scones with a slightly crumbly texture, on a black and white chequered cloth.

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

Share this recipe

Directions

15 mins to prep

15 mins to cook

  1. Step 1

    Preheat the oven to 190°C.

  2. Step 2

    In a bowl, combine the flours, sugar, butter, and zest of three tangerines.

  3. 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.

  4. 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.

  5. Step 5

    Bake for 15 minutes until golden.

Did this hit the spot? Thank you!

Rate it to help others find new favourites! Your rating helps give the best recipes a boost.

Select a star to rate the recipe

More recipes by Simon Toohey

View all recipes by Simon