Tortas de Aceite (Sesame Seed and Aniseed Biscuits)

Ingredients:

350ml vegetable oil
thinly-pared zest of 1/2 lemon
1 tbsp sesame seeds
1 tbsp aniseed
125ml dry white wine
2 tsp finely-grated lemon zest
2 tsp finely-grated orange zest
125g sugar
575g plain flour
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
25g flaked almonds

Method:

Heat the oil in a saucepan. When hot, add the pared lemon zest along with the sesame seeds and the aniseed. Stir to combine then immediately take the pan off the heat and set aside to cool.

Using a slotted spoon, remove the lemon zest and discard. Pour the oil mixture into a large bowl and mix in the wine, grated lemon and orange zests along with the sugar. Beat until the ingredients are thoroughly blended.

Sift the flour and spices into a bowl. Gradually work the flour and spice mix into the oil mix, beating with a wooden spoon until you have a stiff dough.

Now, using your hands, lightly knead the dough until smooth. Form the dough into a ball and wrap in greaseproof (waxed) paper. Set aside at room temperature to rest for 30 minutes.

Remove the paper covering the dough then divide into 24 equal-sized pieces. Shape these pieces into small balls. Using the palms of your hands flatten the dough into flat rounds about 1cm thick.

Divide the resultant rounds between two baking trays lined with greaseproof (waxed) paper. Press a few flaked almonds into the top of each biscuit, then transfer to an oven pre-heated to 200°C and bake for about 16 minutes, or until cooked through and lightly browned around the edges.

Once cooked, transfer the biscuits to a wire rack to cool. Allow to cool completely before storing in an air-tight tin, or serving.