Orange and Fennel and Olive Oil Biscuits
- 2 1/2 cups plain flour, plus extra for dusting
- 1 tsp sea salt
- 2 tsp fennel seeds
- 1/2 cup extra virgin olive oil, plus extra for greasing
- 2/3 cup warm water
- 3 Tbsp raw sugar, plus extra for sprinkling
- 2 tsp instant yeast
- 1 Tbsp orange zest
- 1 egg white, beaten
How to Zest, Peel and Segment Citrus
1. Preheat oven to 220°C (200°C fan-forced).
2. Mix 1¾ cups of the flour, salt, and fennel seeds in a large bowl. Set aside.
3. Make a yeast sponge by pouring the olive oil into a small bowl with the water, sugar and yeast, and mix well. Set aside for a few minutes until it becomes frothy.
4. Make a well in the centre of the flour mixture and slowly pour in the yeast mixture and orange zest, using a fork to combine. Mix until everything starts to come together, then use your hands to knead into a smooth dough. Add the remaining flour as you go, so the dough isn’t too sticky.
5. Lightly flour a clean work surface. Divide dough into 12 equal-sized pieces and shape each one into a ball, flattening each with the palm of your hand. With a well-floured rolling pin, roll out each ball to a 15cm disc – it should be almost translucent.
6. Line a large baking tray with baking paper and brush / spray with oil. Place each disc on the baking paper. Lightly brush each with egg white, and scatter sprinkle with raw sugar.
7. Bake for 5-7 minutes, or until golden and crisp (bake in separate batches if need be). Watch them closely as they burn quickly.
9. Leave to cool on a wire rack before wrapping up as a gift. Best served on their own or smeared with a soft, tart cheese.
Tip: These remain fresh and crispy for weeks in an airtight container, or freshen them up in a warm oven if you like.