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These crispy, sweet flat breads are incredibly moreish and every so easy to fall in love with. Ever since I first tried them in Spain several years ago ...
These quantities give you around 22 biscuits 100ml of olive oil large pieces of lemon zest from a whole lemon (or equivalent amount of orange/clementine/tangerine zest) 1 tbsp ...
Put the oil in a saucepan over a low heat. Add the zest and geat until it sizzles and darkens in colour. Add the seeds, turn off the ...
Combine the yeast and the warm water until thoroughly mixed. Put the remaining dry ingredients in a large bowl, make a well then pour in the water and ...
Preheat the oven to 220C and line a baking sheet with baking parchment. Once the dough had risen knock it back down then break off walnut/golf ball size ...
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