Originally, they were created as long-term food for sailors and have become an icon of typical Majorcan food.
The most famous ones are produced in the city of Inca but you can also find in the town of Muro is another well known brand, something different but also delicious.
You can eat them in several ways: with a spreading of sobrasada or pate on top, cheese or simply with tomato and olive oil and they also delicious with chocolate.
They are also used in some traditional recipes like Pancuit or batters.
The recipe is very simple and it uses basic and traditional ingredients.
The only problem is that you cannot stop eating.
Serves: 80 / 90 biscuits
- 200 ml lukewarm water.
- 200 ml olive oil.
- 25 gr fresh yeast
- 600 gr flour or wholemeal flour
- 1 tsp salt
In a bowl, add water and dissolve the yeast, add the olive oil and mix, then add the the salt and flour gradually, knead until the dough does not stick to hands.
Form a ball, cover with foil and let stand until doubled in volume.
Kneading again, spread the dough with a roller for uniform thickness, between 5 and 7 mm.
Cut dough with a glass or cookie cutter about 4 cm., place on a tray covered with baking paper, leave some separation between the cookies. Leave standing 1 to 2 hours.
Prick with a fork, bake at 170 degrees for about 50 minutes or until browned.
Store them in an airtight jar, they will be crispy for 2 weeks.