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Tortas de Aceite
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve these with cheese for an appetizer, or with vegetables for a salad, or anytime of the day with coffee, tea, or dessert wines! Makes 16.
3 cups unbleached all purpose flour
1 teaspoon fine sea salt
1/2 cup extra virgin olive oil
1/2 cup beer
1/4 cup anise liqueur, or 1/4 cup sherry and 1/2 teaspoon anise extract
1/2 cup raw sugar
2 tablespoon anise seeds
1/4 cup sesame seeds
Preheat oven to 400 degrees. Line two baking sheets with parchment paper or silicone sheets and set aside. I think it is easiest to use the food processor to make these, but if necessary you can mix the ingredients together in a bowl and then hand knead on a lightly floured surface for about 5 minutes. If using a food processor, put in the steel chopping blade. Add the flour and salt and whirl to blend, adding the oil, beer, and liqueur to make a stiff dough. Pulse the dough to have it come together into a ball of sorts. Remove to work surface, and using a bit more flour if necessary, shape into a ball. Divide in half. Divide each half into 8 portions. In a small bowl combine the sugar and seeds. Shape each portion into a small ball and roll out with a rolling pin into a circle, using flour as needed. Place them on the baking sheets. You will need to work in 2 batches as all 16 will not fit onto your 2 baking sheets. Sprinkle each with about 2 teaspoons of the seed mixture, and using a rolling pin roll them a bit thinner and to embed the seeds a bit. (Seeds are on top side only) Bake 6-8 minutes, perhaps even up to 10 minutes, or until crisp and browned nicely. Immediately place on a wire rack to cool before serving.
Recipe created 2012-11-06.
