TORTA DE ACEITE. 22/02/14
These crunchy and fennel-fragrant biscuits are surprisingly easy to recreate at home.
INGREDIENTS METHOD

Makes 12

 

100ml extra-virgin olive oil, ideally Spanish, plus extra for greasing

Icing sugar, for dusting

1 x 7g sachet of dried yeast

3 tbsp golden caster sugar, plus extra for dusting

300g/10 1/2 oz '00' flour

1 tsp sea salt

2 tsp anise/fennel seeds

Plain flour, for dusting

1 egg white, beaten

 

 

Preheat the oven to 230C/450F/Gas 8. Oil two baking trays and dust with icing sugar. Dissolve the yeast and a pinch of sugar in 150ml warm water and leave for a few minutes until the mixture begins to froth, then stir in the rest of the sugar and oil.

 

Combine the flour, salt and fennel seeds in a large mixing bowl. Dig a well in the centre and slowly pour in the yeasty mix, using a fork to incorporate from the outside as you go. When it has come together, use your hands to bring it into a smooth dough. Divide into 12 pieces.

 

Lightly dust a clean work surface with a little flour. Roll the pieces into balls, then roll out each ball until it’s about 10cm in diameter. Place them on trays, leaving a good amount of space between each.

 

Lightly brush the surface with egg white, then dust lightly with icing sugar and scatter over a little caster sugar (one creates the shiny surface, the other gives crunch). Bake in the oven for 10 to 12 minutes, until golden and crisp. Transfer to wire racks to cool.

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TORTA DE ACEITE. 22/02/14
These crunchy and fennel-fragrant biscuits are surprisingly easy to recreate at home.
INGREDIENTS

Makes 12

 

100ml extra-virgin olive oil, ideally Spanish, plus extra for greasing

Icing sugar, for dusting

1 x 7g sachet of dried yeast

3 tbsp golden caster sugar, plus extra for dusting

300g/10 1/2 oz '00' flour

1 tsp sea salt

2 tsp anise/fennel seeds

Plain flour, for dusting

1 egg white, beaten

 

 

METHOD

Preheat the oven to 230C/450F/Gas 8. Oil two baking trays and dust with icing sugar. Dissolve the yeast and a pinch of sugar in 150ml warm water and leave for a few minutes until the mixture begins to froth, then stir in the rest of the sugar and oil.

 

Combine the flour, salt and fennel seeds in a large mixing bowl. Dig a well in the centre and slowly pour in the yeasty mix, using a fork to incorporate from the outside as you go. When it has come together, use your hands to bring it into a smooth dough. Divide into 12 pieces.

 

Lightly dust a clean work surface with a little flour. Roll the pieces into balls, then roll out each ball until it’s about 10cm in diameter. Place them on trays, leaving a good amount of space between each.

 

Lightly brush the surface with egg white, then dust lightly with icing sugar and scatter over a little caster sugar (one creates the shiny surface, the other gives crunch). Bake in the oven for 10 to 12 minutes, until golden and crisp. Transfer to wire racks to cool.

YOU MAY ALSO LIKE
STRAWBERRIES WITH MASCARPONE CREAM AND SPICED SHORTBREAD. 28/06/14
CLASSIC STRAWBERRY TART. 28/06/14
TAHINI MILK AND PISTACHIO ICE CREAM. 12/04/14
BUTTERMILK PUDDING WITH RASPBERRIES. 07/06/14
BLACKBERRY AND PORT TRIFLE. 20/09/13
BLACKBERRY AND PEACH LATE-SUMMER PUDDING. 20/09/13
BAY AND QUINCE POSSET. 18/10/14
CARDAMOM & ROSEWATER CAKE WITH YOGHURT AND STRAWBERRIES. 06/09/13
APPLE & DAMSON CHARLOTTES. 11/10/13
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    Read more
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Read more
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Read more
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