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Spanish Picos
- Makes about
70
- Difficulty
Medium
Published 2010
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.
Ingredients
200 ml 7 fl oz ⅞ cup 45 ml
Method
Pour the water and oil into the pan. If necessary, reverse the order in which you add the liquid and dry ingredients.
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
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