Ottijiet (Maltese spice biscuits)

Name: Ottijiet (Maltese spice biscuits)
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: Makes 16
Ingredients: 250g self-raising flour; ½ tsp fennel seeds, finely ground; Large pinch ground cloves; 85g cold salted butter, cubed; ¼ tsp salt; 85g golden caster sugar; Finely grated zest 1 large orange, plus 1 tbsp juice; Finely grated zest 1 large lemon, plus 1 tbsp juice; 1 tsp vanilla extract; 1 medium free-range egg; 2 tbsp milk to brush; 5 tbsp sesame seeds; You’ll also need…; 2 large baking sheets lined with non-stick baking paper

Easy
May 2019

Easy
May 2019

Makes 16
Hands-on time 30 min, oven time 10-12 min, plus chilling

Ottijiet biscuits are rich, spiced shortbread biscuits traditionally eaten at tea-time. They’re very light so you can easily indulge in a few of these…

See our easy shortbread recipe too for another buttery afternoon treat. They only require five ingredients!

Nutrition: per serving

Calories: 154kcals
Fat: 7.8g (3.5g saturated)
Protein: 3.1g
Carbohydrates: 17.4g (5.6g sugars)
Fibre: 1.1g
Salt: 0.3g

Nutrition: per serving

Calories: 154kcals
Fat: 7.8g (3.5g saturated)
Protein: 3.1g
Carbohydrates: 17.4g (5.6g sugars)
Fibre: 1.1g
Salt: 0.3g

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Ingredients

250g self-raising flour
½ tsp fennel seeds, finely ground
Large pinch ground cloves
85g cold salted butter, cubed
¼ tsp salt
85g golden caster sugar
Finely grated zest 1 large orange, plus 1 tbsp juice
Finely grated zest 1 large lemon, plus 1 tbsp juice
1 tsp vanilla extract
1 medium free-range egg
2 tbsp milk to brush
5 tbsp sesame seeds

You’ll also need…

2 large baking sheets lined with non-stick baking paper

250g self-raising flour
½ tsp fennel seeds, finely ground
Large pinch ground cloves
85g cold salted butter, cubed
¼ tsp salt
85g golden caster sugar
Finely grated zest 1 large orange, plus 1 tbsp juice
Finely grated zest 1 large lemon, plus 1 tbsp juice
1 tsp vanilla extract
1 medium free-range egg
2 tbsp milk to brush
5 tbsp sesame seeds

You’ll also need…

2 large baking sheets lined with non-stick baking paper

Method

In a food processor, pulse the flour, spices, butter and salt until they resemble breadcrumbs. Tip into a bowl and stir in the sugar and citrus zests.
Mix both citrus juices with the vanilla and egg. Make a well in the dry ingredients, then pour in the wet mixture. Stir quickly with a wooden spoon, then use your hands to bring together into a smooth dough. Flatten to a 15cm x 21cm rough rectangle, wrap in cling film and chill the dough for 30 minutes (see Make Ahead).
Heat the oven to 200°C/180°C fan/gas 6. Slice the chilled dough into 16 even pieces (cut in half lengthways, then slice each piece into 8), then roll each into a long sausage about 18cm long. Fold and twist each length into a figure 8, brush the ends with a little milk and press together to seal. Space apart on the baking sheets. Repeat with the remaining dough pieces.
Brush the dough with milk, sprinkle over the sesame seeds, then chill again for 15 minutes. Bake for 10-12 minutes until puffed and golden. Transfer to a wire rack to cool completely (see Make Ahead).

Method

In a food processor, pulse the flour, spices, butter and salt until they resemble breadcrumbs. Tip into a bowl and stir in the sugar and citrus zests.
Mix both citrus juices with the vanilla and egg. Make a well in the dry ingredients, then pour in the wet mixture. Stir quickly with a wooden spoon, then use your hands to bring together into a smooth dough. Flatten to a 15cm x 21cm rough rectangle, wrap in cling film and chill the dough for 30 minutes (see Make Ahead).
Heat the oven to 200°C/180°C fan/gas 6. Slice the chilled dough into 16 even pieces (cut in half lengthways, then slice each piece into 8), then roll each into a long sausage about 18cm long. Fold and twist each length into a figure 8, brush the ends with a little milk and press together to seal. Space apart on the baking sheets. Repeat with the remaining dough pieces.
Brush the dough with milk, sprinkle over the sesame seeds, then chill again for 15 minutes. Bake for 10-12 minutes until puffed and golden. Transfer to a wire rack to cool completely (see Make Ahead).