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 #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!