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Pastissets are a traditional biscuit, part of the rich culinary heritage of Menorca, one of Spain’s Balearic Islands just north of Mallorca. Similar to shortbread but with a coarser crumbly texture, they're especially popular around Christmas, Easter, and Saint's days.
The delicate flower-shaped biscuits are made with lard or olive oil, flour, sugar, egg, and sometimes flavoured with lemon zest or cinnamon, or may include a splash of anisado (anise liqueur) for extra aroma.
Ingredients:
400g plain flour
180g sugar
150g unsalted butter
50g olive oil
3 egg yolks
Zest of 1 lemon
Icing sugar to dust
Method:
Preheat oven to 160c (fan). Line 2 baking trays with parchment paper.
In a large bowl beat the egg yolks and sugar until you have a runny mixture. Add the flour, butter, oil & lemon zest, and beat until a dough forms.
On a lightly floured work surface roll out the dough to about 7mm thick, then using a flower cookie cutter (size of choice) cut out flowers, rerolling the dough to use it all up.
Place biscuits on the prepared trays, refrigerate for 20 mins, then bake for 10 mins (depending on size), until the edges only just start to brown.
Take out the oven, allow to cool, then transfer to a wire rack. Once fully cooled, dust biscuits with icing sugar and enjoy!
Caramelised Spanish toast — or "Torrijas caramelizadas" — is a heavenly Spanish dessert that's especially beloved during Easter but enjoyed year-round for its rich, indulgent flavour and custardy texture...
You can fake it with the ‘head upside down and empty a can of hairspray’ trick, but I don’t recommend this. For volume that looks and feels natural and lasts, the following ideas help. The more techniques you use the more lasting the volume.
