Tortas de Aceite
These crisp, slightly sweet yeast biscuits are popular in southern Spain as a snack or for breakfast or tea.
1. Whisk together flour, 3 Tbs. sugar, anise seeds, sesame seeds, orange zest, yeast, and salt together in large bowl. Stir in oil and 2/3 cup water to make soft dough. Cover bowl with plastic wrap, and let dough rise 1 to 2 hours, or until doubled in size.
2. Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Spread remaining 1/2 cup sugar on plate.
3. Divide dough into 16 equal pieces. Flatten each piece into small circle, and pull edges together toward center. Pinch to form ball with taut top to press out any air bubbles, and let rest 5 minutes. Roll each ball into 6-inch circle. Press each circle on one side into sugar, and place sugar-side-up on baking sheet. Bake 14 to 16 minutes, or until deep golden and crisp. Cool on wire rack, and keep stored in airtight container.