These little Sevillian beauties by Ines Rosales (orange or plain) have been a secret obsession of mine since I first tasted them a few years back. Their translation, ‘oil cakes’, doesn’t sounds particularly enticing, but that’s just reference to the olive oil used to make them. I love their Moorish quality (almond, anise) and that they bridge the sweet-savoury divide – I mean, they’re certainly sweet, but they also go well with some nice crumbly cheese a glass of red. Having found a simple-looking recipe for them in the Spanish section of Jamie Does… I really need to try making them myself and see if I can save myself $10 a pop. I shall let you know.