I love biscuits, and baking, and one that’s particularly special that I like I didn’t really know the name of properly until recently. I only knew them as “those really tasty tortas from Waitrose”. And then Waitrose stopped selling them. I had a hankering for them so I decided to find a recipe. These biscuits are called Tortas De Aceite or Olive Oil tortas. While ‘torta’ means cake in Spanish, these are definitely biscuits. I found this recipe which was simple enough for me to follow and had the all important fennel
How to make Tortas
The recipe calls for you to mix the olive oil, water, yeast and sugar together and wait to get foamy. This didn’t work for me; I think the olive oil got in the way. So I binned my first effort and mixed the water, sugar and yeast together then added the olive oil once it became foamy.
I mixed the dry ingredients and then mixed in the foamy wet mixture. While it doesn’t need to be kneaded it does need to be a smooth mixture so, as recommended in the recipe, I slowly added more flour until the dough was no longer sticky.
To cook the dough, I needed my two biggest flat sheets. They were lightly oiled and then dusted with icing sugar. I divided the dough into 12 pieces and shaped them into balls ready to rolled out. Each one was rolled out until super thin and then transferred one of the sheets. The uncooked biscuits were brushed with egg white, dusted with more icing sugar and sprinkled with Demerara sugar.
The biscuits were cooked for around 12-15 minutes (a bit longer than the recipe said because my oven is rubbish). When they’re nice and golden take them out of the oven and move them to a wire rack where they will crisp up nicely.
I’m really happy with how they turned out. Athough they only really stay crispy on the day you make them. If you keep them in an airtight container they will last about a week – they won’t be crispy but even with a slightly stale chewiness they’re lovely.