Spanish olive oil tortas

Spanish olive oil tortas

By
From
Top With Cinnamon
Makes
8
Photographer
Izy Hossack

Visiting Borough Market is a basic ‘must’ if you’re in London and interested in food. There’s a stall there that sells imported Spanish goods, which is where I first saw these tortas being sold. I’ve since seen them in a few places, all sold the same way. They come individually wrapped in waxed paper and stacked up in packs of six. They’re thin, flaky and utterly addictive but also waaay pricey. Goodbye new shoes, hello tortas. Luckily for us, it’s easy to make them at home. I know some people seriously hate anise flavouring so you can leave it out if you insist, but I’ve found that most people love these with the anise.

Ingredients

Quantity Ingredient
215g plain flour
1 1/2 tablespoons demerara sugar
2 tablespoons sesame seeds
1/2 teaspoon dried yeast
1/2 teaspoon salt
1 lemon, zested
4 tablespoons olive oil
1/2 teaspoon anise flavouring, (optional)
90g large sugar crystals
or 90g sugar cubes, crushed

Method

  1. In a large bowl, combine the first 6 ingredients. Make a well in the centre and add the oil, anise (if using) and 80 ml warm water. Use your hands to stir everything together and then knead into a ball.
  2. Divide the mixture into 8 balls, place them on a baking tray lined with baking parchment and leave to rest at room temperature for 1 hour. Preheat the oven to 160°C.
  3. On a lightly floured work surface, flatten each ball into a circle roughly 2 mm thick. Transfer to a baking tray lined with fresh baking parchment. Using your fingertips, brush each one with a little water, then sprinkle with the sugar crystals. Bake for 10–15 minutes, rotating the tray 180 degrees halfway through. Let the tortas cool on a wire rack before serving.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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