Robiols

So what are robiols? They are a Mallorcan dessert, traditionally eaten at Christmas and Easter. How do I know about them?  A friend at work, originally from mallorca, baked some and bought them in. They are a filled biscuit that looks a lot like cornish pasty. I immediately asked for the recipe.

I did get a recipe, except it was limited to a list of ingredients. So feeling a little like one of the bake off contestants in their technical challenge. I set about making the biscuits based on a picture and my baking knowledge.

The result is amazing. The biscuit itself is crumbly and short, which surprised me a little considering the dough gets worked much more than a conventional shortbread. Maybe its the oil in it.

For the filling I used nutella. Though in Mallorca the filling varies, fruit paste, sweet cheese etc.

Robiols

makes 24-26

75g butter
75g caster sugar
egg yolk
25ml olive oil
25ml milk
juice of 1/2 orange
250g plain flour
nutella

Cream the butter ad sugar together. Add the egg yolk ,olive oil, milk and orange juice, mix until combined. Add the flour and bring together the ingredients to form a dough. Wrap the dough in clingfilm and chill for 30 minutes.

Preheat the oven to 175C/155C FAN and grease a baking sheet with butter. Flour a work surface and roll out the dough, depending on the size of your work surface you may have to do this in two batches. 

Once the dough is very thin cut out circles, using a cookie cutter, I used one 3 inches in diameter. The trimmings can be rerolled and cut out too.

Place a teaspoon of nutella on one half the circle.

Fold in half and crimp the edges with a fork.

Bake for 10-15 minutes until golden. Transfer to a wire rack to cool. 

These delicious beauties begin with R so I am going to send them to this months alpha bakes. This month hosted by Ros at the more than occasional baker.