Orange and fennel olive oil biscuits

1.Preheat oven to 220°C.

2.Mix 1¾ cups of the flour, salt, and fennel seeds in a large bowl. Set aside.

3.Make a yeast sponge by pouring the olive oil into a smaller bowl with the warm water, sugar and yeast and mix well. Set aside for a few minutes until it becomes frothy.

4.Make a well in the centre of the flour mixture and slowly pour in the yeast mixture and orange zest, using a fork to gradually mix in the flour. Mix until everything starts to come together and use your hands to knead into a smooth dough. Add the remaining flour, as you go, if the dough is too sticky.

5.Lightly flour a clean work surface. Divide dough into 12-16 equal-size pieces and shape each one into a golf-ball sized ball, flattening each with the palm of your hand.

6.With a well-floured rolling pin, roll out each ball to a 15cm almost translucent disc. Place each torta on an oiled baking sheet, lightly brush with beaten egg white, scatter some raw sugar and bake. I set up a system of rolling and baking using two oven trays and it works a treat.

7.Bake for 5-7 minutes, or until dark golden and crisp. Watch them closely as they burn in seconds. Cool on a wire rack.

8.Stack the cooled torta and wrap in paper tied with a string. Best served on their own or smeared with a soft, tart cheese.