Olive Oil Crackers with Aniseed

Tortas de Aceite


Preparation info

  • Makes


    • Difficulty


Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

  • About

The moment I first tasted these irresistible crackers from Seville, I knew that I had to make them. The expensive, imported tortas de aceite usually arrive shattered, despite the fact that they are each individually wrapped in waxed paper and packed in nice boxes. Before trying to get the traditional recipe I thought that I could make the crackers by just adding extra olive oil and aniseeds to my phyllo recipe, roll the dough into disks, sprinkle wi