Typical from Seville and very popular all over Spain. Very easy and tasty.
Enjoy them with your Merienda!
- 350gr. Strong Flour.
- 100gr. Extra Virgin Olive Oil.
- 100gr. Water.
- 1 tea spoon dry bread yeast.
- 1 tea spoon Anise seeds.
- Half spoon salt.
- A few drops of Anis or Sambuca.
- White sugar.
Put in a bowl the flour, Anise seeds and salt. Mix.
In another bowl, put the water. Add the yeast and remove until dissolved. Add the Olive Oil and Anis. Mix.
Slowly add the flour mix to the wet ingredients, mixing all the time until you get a smooth dough.
Place on a clean surface and work with your hand for 3 minutes. Form a ball and leave it rest for 30 minutes in a bowl.
Pre heat the oven at 180 degrees.
Make small balls. With a roller (or a clean wine bottle if you don’t have one) flat the dough. They should be pancake size.
Put on a plate white sugar. Bater one side in sugar, pressing with your hand. Place them in a baking tray with the sugar side on top. Bake for 15 minutes.
Let them cool down in a rack. Keep them in a tin with lid. They last a week in perfect condition.
Enjoy them with your coffee or tea!