Aciete cakes

Ingredients for 1 servings:

• 300 g wheat flour Tipo 00, alternatively Type 550
• 100 g sugar
• 100 ml extra virgin olive oil
• 100 ml water, lukewarm
• ½ cube of fresh yeast
• 1 tsp anise powder
• 2 tsp fennel seeds, ground
• 5 tbsp sugar for sprinkling

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 45 minutes

Spanish pastries with olive oil and anise, for about 20 pieces

Dissolve the yeast in the water. Mix the flour, sugar, and spices. Add the olive oil and yeast water. Knead everything well into a smooth dough. Let the dough rise at room temperature for about 2 hours. Preheat the oven to 220°C (top/bottom heat). Scoop out 20 portions of dough. Shape each portion into a ball and then roll out very thinly or gently flatten the dough with your fingers from the inside out. Place on a baking sheet lined with baking paper and sprinkle with sugar. Bake the Tortas de Aciete for about 10 minutes. Tip: Add anise liqueur and/or sesame seeds.