Tortas de aceite

Tortas de aceite

By
From
Lucy's Bakes
Makes
12
Prep
40 mins
Cooking time
5 mins
Photographer
Jacqui Melville

The other Lucy has visited the island of Majorca many times and she always returns with one very special thing – a packet of Tortas de Aceite. She brings them round and we devour them while swapping cooking tales and holiday stories over coffee. She has spent a long time perfecting them at home. These ‘biscuits’ are actually thin, crisp pastries that originated in Andalucia. They are an interesting alternative to serve with creamy possets or tangy fresh fruit salad.

Ingredients

Quantity Ingredient
90g warm water
10g fast-action dried yeast
5g salt
25g caster sugar
75g spanish olive oil
300g plain flour
granulated sugar, for topping
anise or caraway seeds, for topping

Method

  1. In a large mixing bowl, mix the warm water with the yeast, salt, caster sugar and olive oil.
  2. Gradually add the flour, mixing thoroughly. If the dough mixture becomes too dry to work, sprinkle in a bit more water and mix until the dough has a smooth consistency.
  3. Cover the bowl with a tea towel and leave in a warm place for 30 minutes or until doubled in bulk.
  4. Preheat the oven to 230°C. Cover 2 baking sheets with baking paper.
  5. Turn the proved dough out onto a floured board. Pinch off 40 g of dough and roll into a ball. Place on the prepared baking sheet and flatten the dough slightly then, using a rolling pin, roll the dough out until very thin, to about 15 cm in diameter.
  6. Sprinkle generously with granulated sugar and a scattering of the seeds. Repeat with a second piece of the dough.
  7. Bake one above the other for 5 minutes and then take a look at the tortas. They should be bubbled, crisp and dry with the majority of the sugar melted with some really toasty, burnt bits of caramel. If necessary, swap the sheets over and return to the oven, checking every couple of minutes.
  8. Cool on a wire rack as you roll more tortas. As soon as they are cool, put into an airtight container layered with the baking paper they were cooked on. The tortas will only keep for a day or so in their airtight container but are very moreish, so storage is not really a problem!

Note

  • This recipe is vegan & vegetarian, nut-free, and dairy-free.

Tip

  • Deep-flavoured Spanish olive oil is traditionally used but you can use whichever olive oil you prefer (or have in your cupboard).

What the the testers say

  • CATHERINE DOEL – ‘I love these tortas and they were easy enough to do once I got the baking timings right. Don’t know why they’re so expensive in the shops as the ingredients were very cheap!’

    IAN MEEKCOMS – ‘Definitely one of my favourites – I really love the dark caramel flavours.’

    BEN COLEBY – ‘I love fennel and was intrigued by this recipe as I did not know what they were at all. I found it a bit hard to get the temperature right for baking but now I can churn them out, so I am going to try flavouring them with cardamom next.’
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