Tortas de Aceite Sevillanas

The Torta de Aceite, is a light, crispy and flaky Sevillian biscuit in the shape of a torta, the ancient Spanish flatbread.

Method

In a small saucepan, heat up the oil, set aside.
Add the aniseed and sesame seeds, stirring to prevent burning.
Wait until the oil is cold to continue the process.

In a large bowl, make a dough with the flour, sugar and cinnamon, Anisette,orange juice and zest, lemon zest and milk.
Mix until well combined.

Little by little mix in the oil and knead until getting a soft dough.
Cover and let it rise for 2 hours in a warm place.
Punch down the dough and roll out very thin.
Cut out circles (around 15 cm diameter)(the thinner, the better) 3 mm thick.
Pierce it with a fork. Repeat the process with the rest of the dough.
Place in a baking sheet, sprinkle generously with white sugar and bake them in batches in a preheated oven at 200 ºC.
When they are browned (around 15 minutes) remove them and go putting them on a rack to cool.

• Tortas De Aceite Sevillanas