Ottijiet (Maltese spice biscuits)
- 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!
- 7.8g (3.5g saturated)
- 17.4g (5.6g sugars)
- 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
- 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).
Cover and chill the dough for up to 3 days. The biscuits will keep for up to 3 days in an airtight container.
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