Tortas de aceite sevillanas

Step 1: Warm ½ cup extra virgin olive oil in a small pan over a low heat with 2 tsp aniseed, 2 tbsp sesame seeds and 1 tsp orange zest for 1–2 minutes, until the seeds sizzle gently and smell sweet. Take it off the heat before the sesame colours and let it cool to warm.

Step 2: Mix 10 oz plain flour, ⅛ oz fast-action dried yeast and ½ tsp salt in a bowl. Add the flavoured oil with its seeds and ½ cup water and knead for 3–4 minutes into a soft, smooth, oily dough.

Step 3: Cover and rest for 45 minutes, until slightly puffy. Heat the oven to 425°F (400°F fan).

Step 4: Divide the dough into 10 pieces. Roll each one out directly on a sheet of baking paper into a round about 15–17 cm across and as thin as you can manage, about 1 mm.

Step 5: Sprinkle each torta with 2 ⅛ oz caster sugar and press it in lightly with your palm. A common mistake is being shy with the sugar: it melts into the glassy, crackly top that makes a torta.

Step 6: Slide the paper onto a baking tray and bake for 6–8 minutes, until golden brown at the edges, with the sugar melted and bubbling in patches. Bake in batches.

Step 7: Cool on a rack; they crisp up completely as they cool. Keep in an airtight tin for up to a week.