Tortas de Aceite - Olive Oil Cookies



INGREDIENTS  (yield 12 pcs.)
200g of flour (type 00)
30g of raw cane sugar
10g of plain sugar (for garnish)
90 ml of lukewarm water
50 ml of olive oil
1 teaspoon of anise seeds
1 teaspoon of sesame seeds
1/2 tsp. of cinnamon powder
1 spoonful of dry yeast
2 pinches of salt
1 egg white
Tortas de aceite are Spanish olive oil biscuits traditionally made during Holy Week. They are thin, fragrant biscuits with a pleasant hint of anise and sesame seeds. They are so light and delicately sweet and tasty, that once baked, are eaten almost immediately. That is why my advice is - double up the quantities!
PREPARATION
  1. Dissolve yeast in lukewarm water, then add olive oil. Mix well and leave to rest for a few minutes for yeast to activate.
  2. Mix all the dry ingredients: flour, sugar, salt, anise and sesame seeds and cinnamon powder.
  3. Add the liquid to the flour mix and mix well. Work the dough for 5 minutes to obtain a smooth dough. Leave to rest covered for at least 30 minutes.
  4. Divide the dough into 12 balls of approximately 35 g each. Roll out each ball with a rolling pin, until you get a thin biscuit of about 10 centimetres in diameter. Place the biscuits on a baking sheet covered with parchment paper. Brush the surface of the biscuits with previously beaten egg white and sprinkle with plain sugar.
  5. Bake for 13-15 minutes at 200°C  in fan oven. You want your cookies to get this beautiful golden colour!
  6. Let them cool on a grate.