Galetes d’oli

Oil biscuits are made with flour, oil, yeast, and salt. They are oval shaped with a small depression in the centre. They vary in size and do not reach 1 cm in height. They are long-lasting, hard, very crumbly, not at all elastic and have a mild flavour which makes them very suitable as a substrate for other products (sobrasada, cheese, pâtés), which do not mask their taste. The consumption of wholemeal oil biscuits has increased considerably in recent years.

The biscuit dough was already known in medieval times, but its consumption became more widespread during the 18th century with the expansion of navigation. The biscuits were called ‘ship’s bread’ or ‘sea biscuit’ because ships carried a good supply of biscuits for their usefulness in feeding sailors on long voyages.