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Method
Step 1
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Step 2
Process the parmesan, butter, flour, polenta, rosemary and paprika in a food processor until combined. Add the egg yolk and process until the dough just comes together. Transfer to a lightly floured surface. Gently knead until smooth. Shape into a 40cm-long, 4cm-diameter log. Wrap in baking paper. Place in the fridge for 30 mins to chill.
Step 3
Use a small sharp knife to cut the log into 5mm-thick discs. Place on the lined trays. Decorate biscuits with sesame seeds, poppy seeds and caraway seeds, alternating between seeds and biscuits. Bake, swapping trays halfway through cooking, for 12-15 mins or until lightly golden. Set aside on trays to cool.
