Spanish Olive Oil Biscuits
Ingredients
- 333.3 gWheat flour (sifted)
- 100 mlExtra virgin olive oil
- 100 gWhite sugar
- 66.7 mlDry white wine
- 0.7 tbspAnise seeds
- 0.7 pcCitrus limon (L.) Burm. f. (zest only)
- 0.7 tspBaking powder
Method
Dry biscuits with a sandy, airy texture and a deep olive oil aroma. A subtle aniseed note balances the sweetness for a clean finish.
- 1
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
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
Add the flour and baking powder. Work the dough by hand: it should become supple, smooth, and no longer stick to your fingers.
- 4
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 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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight tin away from humidity for up to 2 weeks.
