Prep 1 hr 15 mins
Cook 14 mins
Entered for safe-keeping. From June 2012 Vegetarian Times. In southern Spain, these crisp, slightly sweet yeast biscuits are popular as a snack or for breakfast or tea. Preparation time includes 1 hour for rising dough.
- 3 1⁄3 cups all-purpose flour
- 3 tablespoons natural cane sugar
- 1 tablespoon anise seed
- 2 teaspoons sesame seeds
- 1 teaspoon orange zest, finely grated
- 1 teaspoon instant yeast
- 3⁄4 teaspoon salt
- 3⁄4 cup extra virgin olive oil
- 2⁄3 cup water
- 1⁄2 cup natural cane sugar
- Whisk together flour, 3 tablespoons sugar, anise seeds, sesame seeds, orange zest, yeast, and salt together in large bowl.
- Stir in oil and 2/3 cup water to make soft dough. Cover bowl with plastic wrap, and let dough rise 1 to 2 hours, or until doubled in size.
- Preheat oven to 425°F Line 2 baking sheets with parchment paper. Spread remaining 1/2 cup sugar on plate.
- Divide dough into 16 equal pieces. Flatten each piece into small circle, and pull edges together toward center. Pinch to form ball with taut top to press out any air bubbles, and let rest 5 minutes.
- Roll each ball into 6-inch circle. Press each circle on one side into sugar, and place sugar-side-up on baking sheet.
- Bake 14-16 minutes, or until deep golden and crisp. Cool on wire rack, and keep stored in airtight container.
I tried this recipe and the Spanish olive oil tortas are very good, look very similar to the Vegajardin Tortas de Aceite.
Spanish olive oil tortas are crispy, thin and very light. Ideal to eat at any time of day!