Spanish Olive Oil Biscuits

Dry biscuits with a sandy, airy texture and a deep olive oil aroma. A subtle aniseed note balances the sweetness for a clean finish.

• Prep time: 20 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 639
• Protein: 8 g
• Carbs: 88 g
• Fat: 26 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 100 ml Extra virgin olive oil
• 100 g White sugar
• 66.7 ml Dry white wine
• 0.7 tbsp Anise seeds
• 0.7 piece Citrus limon (L.) Burm. f. ( zest only )
• 0.7 tsp Baking powder

Instructions

1. Infuse the oil

   In a small saucepan, heat the oil with the green anise and lemon zest. As soon as the oil simmers and the anise aroma fills the room, turn off the heat and let it cool slightly.

2. Mix the liquids

   In a large bowl, pour the dry white wine and white sugar. Whisk vigorously until the sugar is almost dissolved, then pour in the warm infused oil.

3. Incorporate dry ingredients

   Add the flour and baking powder. Work the dough by hand: it should become supple, smooth, and no longer stick to your fingers.

4. Shape the biscuits

   Roll out the dough to a thickness of one centimeter. Cut out circles using a glass. Place on a baking sheet and sprinkle with a little sugar.

5. Bake

   Bake at 180°C. The biscuits are done when the edges start to turn golden. They should remain pale on top and firm to the touch.

Chef's tips

• Don't let the oil smoke; it should only infuse the flavors.
• If the dough is too brittle, add a drop of white wine.
• Wait for them to cool completely on a rack to achieve maximum crispiness.

Storage

Store in an airtight tin away from humidity for up to 2 weeks.