Tortas de aceite de oliva, romero y tomillo

I bought some of these and fell in love with them. They are thin biscuit-type affairs and are mostly sweetened. However, Ines Rosales of Seville also make them with rosemary and thyme and it is this variety which I attempt to reproduce here.

Tortas de aceite de oliva, romero y tomillo

Tortas de aceite de oliva, romero y tomillo
Servings:	Serves 4 - Makes 16 crackers
Calories per serving:	120
Ready in:	2 hours 40 minutes
Prep. time:	2 hours 20 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	19th January 2013

Best recipe review The Herbs then? 3.9/5 😉😀😋 The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 50 ml olive oil
• 1/2 a teaspoon of dried thyme
• 1/2 a teaspoon of dried rosemary
• 130 g white bread flour
• 50 g wholemeal bread flour
• 10 g fresh yeast
• 80 g tepid water
• ½ a teaspoon of sugar
• Sea salt

Method

1. Heat the oil and allow the thyme and rosemary to infuse gently/
2. Allow to get cool completely.
3. Pour into a bowl and add all of the remaining ingredients, except for the salt.
4. Knead gently and allow to rise until doubled.
5. Shape the dough into little balls about the size of a walnut, and roll them out thinly.
6. Sprinkle with sea salt and bake at 160° C (325° F - gas 3) until golden.

Variations

You can make the dough in a breadmaker if you wish, in which case use 5g easy-bake dried yeast.

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