I've recently been trying to replicate the Matiz brand Olive Oil crisps that we sell at the store. The tortas are amazing, but at $1 per crisp, are a bit pricey.
The goal is an ultra-crisp, delicate wafer that isn't cakey or doughy. It is a very simple food that comes in both sweet and savory. I've come fairly close using a recipe provided by Andiesenji over at eG.
1 1/2 cups plus 2 tablespoons AP flour
1/4 cup sesame seeds
3 tablespoons sugar, plus more for sprinkling
1 tablespoon anise seeds
1 tsp. baking powder
1/2 t salt
1/2 cup extra-virgin olive oil
1/4 c plus 2 tablespoons ice water
2 large egg whites, beaten until foamy
Oven to 400F
In electric mixer bowl (with paddle attachments) mix flour, sesame seeds, sugar, anise seeds, baking power & salt on low, until just combined.
In small bowl combine olive oil & water, add to flour mix.
Beat on low until just combined, scrape down sides of bowl. Shape a 1 1/2 tablespoon of dough into a ball. Place 2 to 6 balls at a time on a piece of parchment, at least 5" apart and cover with another piece of parchment. Roll out into very thin rounds between the parchment sheets. Transfer dough with parchment to a baking sheet. Lift off top piece of parchment. Generously brush with egg white & sprinkle with sugar.
Bake, rotating sheets halfway through, at which point, I brushed with a ginger syrup, and continue baking until they are brown at edges & in spots on top. This should take about 6 - 8 minutes. Cool on wire rack.
Swiss Alps Bakery – Albuquerque, New Mexico
5 days ago