These sugared pastries are based on the traditional Torta de Aceite of Spain which are made with olive oil.
INGREDIENTS
2 cups flour
½ teaspoon baking powder
1½ teaspoons finely grated orange zest
2 teaspoons caster sugar
½ teaspoon salt
¾ cup milk
1 tablespoon olive oil
2 tablespoons Pernod or other anise flavoured liqueur
To finish
olive oil granulated sugar
1-2 tablespoons whole aniseed
METHOD
Preheat the oven to 200°C.
Sift the flour and baking powder together then rub the orange zest in with your fingertips. Stir in the caster sugar, salt, milk, olive oil and the Pernod to make a smooth dough. Cover and leave for 30 minutes.
Divide the dough into 16 pieces and roll out thinly on a lightly floured bench. Place on lined baking trays. Brush with oil then sprinkle generously with sugar and the aniseed. Prick the dough well with a fork. Bake in batches until the edges are turning a dark golden colour and the pastries are crisp.
Place on a rack to cool then store in an airtight container for 4-5 days. Makes 16
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!