Spanish Picos

Preparation info
  • Makes about


    • Difficulty


Appears in
The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

  • About

These small bread shapes, dusted with salt and sesame seeds, are often eaten in Spain with pre-dinner drinks, but can also be served as an accompaniment to an appetizer or soup.


  • 200 ml/7 fl oz/ cup water
  • 45 ml


  1. Pour the water and oil into the pan. If necessary, reverse the order in which you add the liquid and dry ingredients.

  2. Sprinkle over the flour, ensuring that it covers the liquid. Add the salt and sugar, placing them in separate corners of the bread pan. Make a small indent in the centre of the flour (but not down as far as the liquid) and add the yeas