Spanish cuisine · Breakfast & Eggs

Castilleja Olive Oil Wafers

Paper-thin, shatteringly crisp olive oil wafers with anise and sesame, topped with a coarse dusting of sugar.

Ingredients · for 8 servings

• 300 g flour
• 120 ml olive oil
• 80 ml white wine
• 1 tbsp anise seeds
• 1 tbsp sesame seeds
• 60 g sugar
• 1 tsp sugar for sprinkling
• 1/2 tsp salt
• 1 lemon (zest)

Instructions

1. Warm the olive oil gently in a small pot, let the anise seeds steep in it for 2 min. until the oil is fragrant, then let it cool completely.
2. Toast the sesame seeds in a dry pan for 3 min. until light brown and starting to pop, then set aside.
3. Mix the flour, 60 g sugar, salt and the finely grated lemon zest, add the anise oil with seeds and the white wine, and knead everything for 5 min. into a smooth, pliable dough; let rest 20 min.
4. Preheat the oven to 200°C top/bottom heat and divide the dough into 16 walnut-sized balls.
5. Roll each ball out paper-thin to about 12 cm diameter between two sheets of baking paper, place on baking sheets, sprinkle with sesame and the remaining sugar and press lightly.
6. Bake the wafers for 8–10 min. until the edges are golden brown and the sugar glistens glassy, let cool on a rack and store airtight.