Save to your scrapbook
Orange and olive oil wafers
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
6 tbsp Greek extra virgin olive oil
1 tsp fennel seeds
1 tsp orange blossom water
225g plain or 00 flour
1 tbsp caster sugar, plus 1 tbsp for sprinkling
1½ tsp fast action dried yeast
½ tsp ground cinnamon
75g icing sugar, for dusting
1 egg white
1. Pare 3 strips of zest from one ½ of the orange using a vegetable peeler. Pour the oil into a small pan; add the fennel seeds and zest strips. Heat the oil over a low heat for 2-3 minutes, then take off the heat and set aside to infuse for about 2 hours.
2. Meanwhile, boil the kettle. Finely grate the remaining zest of the orange; squeeze the juice. Put the orange blossom water, zest and juice in a measuring jug; top up with boiling water to 100ml.
3. When the oil has infused, sift the flour into a mixing bowl, add the caster sugar, yeast, cinnamon and a pinch of salt, then mix to combine. Make a well in the middle of the dry ingredients and strain in the infused oil. Add the juice mixture and mix to combine into a smooth, but not sticky, ball. Turn out onto the clean work surface and knead for 2-3 minutes until smooth. Return to the bowl, cover and leave at room temperature for 30 minutes.
4. Preheat the oven to 200˚C, gas mark 6 and line 2 large baking trays with parchment. Divide the dough into 12 equal balls (about 30g each) and dust the work surface with icing sugar. Roll out 6 balls as thinly as possible into neat rounds, about 15cm diameter, dusting the work surface with more icing sugar and turning the dough over as needed.
5. In a small bowl, use a fork to lightly whisk the egg white until foamy. Put 3 dough rounds on each lined baking tray, brush with egg white, sprinkle evenly with caster sugar and bake for about 8 minutes, turning the trays halfway, until crisp, golden and starting to caramelise at the edges. Repeat to make 12 wafers. Leave to cool on a wire rack before wrapping in waxed paper with ribbons.
Typical values per serving:
This recipe was first published in November 2020.