Tortas de Aceite (Spanish Olive Oil Crackers)
Spanish olive oil crackers, or Tortas de Aceite, offer a versatile treat, ideal for pairing with cheese, fruit, or as a standalone snack.
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Instructions
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Preheat the oven to 375 F and line two large baking sheets with parchment paper.
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Combine warm water and yeast in a mixing bowl; let sit for 5 minutes until foamy.
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Stir in olive oil, salt, and any optional orange zest, orange blossom water, or aniseed.
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Gradually add flour and knead the dough for 5 minutes until it forms a soft, earlobe-like texture.
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Cover the dough and let it proof for 30 minutes.
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Divide the dough into 24 equal pieces.
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Roll each piece into a very thin 6-inch circular shape.
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Place three rolled circles on each prepared baking sheet, poke them with a fork, and sprinkle with sugar.
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Bake for 5 minutes, rotate the baking sheets, then bake for an additional 5 minutes until golden.
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Transfer the crackers to cooling racks and lightly brush each with olive oil.
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Repeat the rolling, baking, cooling, and brushing process for the remaining dough.