Orange 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 12-16 equal-size pieces and shape each one into a golf ball sized ball, flattening each with the palm of your hand.
6. With a well-floured rolling pin, roll out each ball to a 15cm disc – it should be almost translucent.
7. 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. Bake in separate batches if need be.
8. Bake for 5-7 minutes, or until golden and crisp. Watch them closely as they burn in seconds.
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.