I used unbleached plain flour and made them smaller. I tried 3 different thicknesses, about 1/16″ (about 2 mm), 1/8″ (3 mm) and 1/4″ (about 6 mm). I baked them unglazed with nothing sprinkled on top. Mine did not brown evenly, but it didn’t matter.
1 ½ c (185g) refined spelt flour OR all unbleached plain flour
4 tsp (37 g) white sesame seeds
3 tbsp (37.8 g) unrefined brown sugar, lumps removed
½ tsp ground star anise (or 15 seeds from a few whole star anise pods – ground) OR 1 tsp anise seeds, lightly crushed
3/4 tsp whole fennel seeds – coarsely crushed
1 tsp baking powder
½ tsp fine sea salt
4 ½ tbsp (80 ml) best extra virgin olive oil
4 tbsp (70 ml) ice cold water
To glaze (Optional): 1 small egg white, beaten till foamy + granulated or demerara sugar for sprinkling generously.
Beat all the biscuit ingredients together until they come together in a shiny (sticky) mass. Pinch walnut (or smaller) sized pieces and place them on the silicone baking mats or parchment paper. Leaving about 6 cm between each ball. Roll out right on the mat or paper and place on the baking sheet.
If you don’t have silicone mats or parchment paper, roll between plastic wrap. Place on the bottom of another cookie sheet, peel off the top layer of plastic, place a second cookie sheet (baking side over rolled biscuits), flip everything over. Remove the baking sheet and remaining layer of plastic.
Optional – Brush each uncooked biscuit with foamy egg white and sprinkle generously with sugar.
Stay and watch them – they burn quickly!
Bake in a 200°C/400°F oven for 6-8 minutes or until starting to get golden and crusty looking. Turn your trays to get even browning. Let the biscuits cool for a minute then using a fish spatula, transfer to a cooling rack. Make the rest of the tortas. These keep well in an airtight container. Makes approximately 15, 15 cm/6 in tortas.