These sugared pastries are based on the traditional Torta de Aceite of Spain which are made with olive oil.
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
olive oil granulated sugar
1-2 tablespoons whole aniseed
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