Aragonese-style Paximathakia

Ingredients

While the original Greek Paximathakia are typically sweet and flavored with ingredients like orange zest and cinnamon, this adaptation for Aragonese cuisine takes a savory approach. The recipe incorporates Aragonese herbs and spices, such as rosemary and paprika, to infuse the biscuits with a distinct Mediterranean flavor profile. Additionally, the traditional Greek olive oil is replaced with Aragonese olive oil, adding a unique touch to the recipe. We alse have the original recipe for Paximathakia, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon dried rosemary 1/2 teaspoon dried rosemary
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (120ml) Aragonese olive oil 1/2 cup (120ml) Aragonese olive oil
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 1/4 cup (60ml) water 1/4 cup (60ml) water

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1.4g
• Carbohydrates (total, sugars): 19g, 0.2g
• Protein: 2g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, combine the flour, baking powder, salt, dried rosemary, paprika, and black pepper.
3. 3.
   Add the Aragonese olive oil, dry white wine, and water to the dry ingredients. Mix until a dough forms.
4. 4.
   Transfer the dough onto a lightly floured surface and knead it gently for a few minutes until smooth.
5. 5.
   Divide the dough into small portions and shape them into small biscuits or rounds.
6. 6.
   Place the biscuits on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
7. 7.
   Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Aragonese olive oil — Choose a high-quality extra virgin olive oil from Aragon to enhance the flavor of the biscuits.
• Dry white wine — Opt for a crisp and dry white wine, such as Chardonnay or Sauvignon Blanc, to add a subtle tang to the biscuits.

Tips & Tricks

• For a more pronounced Aragonese flavor, sprinkle a pinch of smoked paprika on top of the biscuits before baking.
• Experiment with different herbs and spices to customize the flavor profile according to your preferences.
• Serve the Paximathakia alongside a selection of Aragonese cheeses and cured meats for a delightful appetizer platter.

Serving advice

Enjoy these Aragonese-style Paximathakia as a savory snack or as an accompaniment to soups, salads, or charcuterie boards. They are best served warm or at room temperature.

Presentation advice

Arrange the Paximathakia on a rustic wooden platter, garnished with sprigs of fresh rosemary or thyme. This will add a touch of elegance to your presentation.