Torta de Aceite Sevillana

Ingredients

• 300 gall-purpose flour
• 120 mlextra virgin olive oil
• 80 mldry anise liqueur
• 1 tbspanise seeds — toasted
• 100 ggranulated sugar
• 1 tspsesame seeds
• 1 pinchfine sea salt

Method

1. In a medium mixing bowl, combine 300 g of all-purpose flour with a pinch of fine sea salt. This will be the base of your dough, so ensure the salt is evenly distributed throughout the flour by whisking it gently.
2. In a small saucepan, heat 120 ml of extra virgin olive oil over low heat until it is warm but not smoking. Remove from heat and stir in 1 tbsp of anise seeds. Allow the mixture to infuse for about 5 minutes, which will enhance the flavor of the oil with the anise.
3. In a large mixing bowl, combine the infused olive oil with 80 ml of dry anise liqueur and 100 g of granulated sugar. Stir until the sugar begins to dissolve, creating a smooth mixture. Gradually add the flour mixture, stirring continuously to form a dough. Knead the dough by hand until it becomes silky and smooth, which should take about 5 minutes.
4. Preheat your oven to 180°C (350°F). Divide the dough into small balls, roughly the size of a golf ball. On a lightly floured surface, roll each ball into a thin circle, about 1/8 inch thick. This thinness is crucial for achieving the characteristic crispiness of the tortas.
5. Place the rolled dough circles onto a baking sheet lined with parchment paper. Sprinkle each circle with a pinch of sesame seeds and a little extra granulated sugar for added texture and sweetness.
6. Bake in the preheated oven for about 10-12 minutes, or until the tortas are golden brown and the edges are slightly darker. The aroma of toasted anise and sesame will fill the kitchen, indicating they are ready.
7. Remove the tortas from the oven and allow them to cool on a wire rack. They will continue to crisp as they cool. Serve them at room temperature, which will highlight their delicate texture and the subtle sweetness of the sugar topping.