Olive Oil Anise Flatbread.

A few days ago, Ben came home with this package of Cookies imported from Seville, Spain. Tortas de Aceite, Ines Rosales. The Original Tortas, (or so it said on the package.)

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Even from just the packaging, the lettering, the feel of each individual cookie under each wax paper-like wrapper, I knew these would be tasty and that I would instantly love them. And I did!

Over two days, We had them with our morning coffee, with dessert, and as a snack.

And after two days, they were gone. 😦

And I almost immediately decided that I need to try and replicate them. So I found different recipes online, but settled on this one. And I started getting excited, because this recipe online called for Fennel. I even already had a title in my mind for this post–“Fun with Fennel”. Only I had to use anise seeds. Because that was all I had. Which was all well and good, because that’s what Ines Rosales uses.

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It’s been a long and stressful week. Without going into too many details, I’ve been working on paperwork for my case to sponsor Ben for his green card, which is a long process, and we are only really in the beginning stages, but I’ve been keeping sane by reminding myself that at least there is a process. Anyways. If you see a gap in time between updates, it may be partly due to this.

I really hope you enjoy these! They are so great with my morning coffee.

Tortas de aceite (based on this recipe from Leites Culinaria)

ingredients

2 and 1/2 cups cake flour

1 teaspoon sea salt

2 teaspoons anise seeds

1/2 cup Spanish extra olive oil, plus more for baking sheet

2/3 cup warm water

3 Tablespoons raw sugar, plus more for sprinkling

2 teaspoons active dry yeast

confectioner’s sugar, for dusting

AP flour, for work surface

1 large egg white, beaten

method

Preheat oven to 450 degrees f.

Mix the flour, salt, seeds in a bowl, stir with a whisk to blend. Set aside.

Pour the oil into a bowl, add the water and sugar, stir, and add the yeast and stir again. Set aside for about five minutes.

Make a well in the center of the flour mixture and pour the yeast mixture and stir to combine. If it is really sticky, add a little more flour, but be careful not to add too much. You want a nice smooth dough.

Baking sheets can be lined with a silpat. I used a silpat, but still oiled it a little, then dusted it very lightly with confectioners sugar.

On a floured surface, divide dough into 12 equal-sized balls, then use a floured rolling pin to roll each into a 4-inch diameter circle.

Place each dough on the baking sheets, brush with a beaten egg white, then dust with confectioner’s sugar, followed by raw sugar (I used turbinado sugar).

Bake for anywhere from 6 to 12 minutes, depending on your oven. Ovens vary. Mine only took 7 minutes, but afterwards, I had a debate in my mind on whether I should’ve left them in longer to brown more. Oh well.

Immediately transfer to wire racks to cool. Enjoy!