We have partnered with our friends at Ironclad to create a series of recipes using our seriously delicious 100% Waiheke Island olive oil. The first recipe is a twist on the traditional Anzac biscuit—Anzac Slice with Salted Dark Chocolate Drizzle. It's made with number29 and is baked in a Legacy Pan. Enjoy.
This mix makes 1 Legacy plus 1 Lil’ Legacy or 1 Grand pan.
Makes 20 slices.
1 c flour
1 c rolled oats,
1 c brown sugar/coconut sugar
1 c desiccated coconut
1 t baking soda
1/3 c golden syrup/honey
2/3 c number 29 EVOO
150 g dark chocolate, melted. 80%+ cocoa solids
Flaky sea salt to taste.
Lightly oil your pans. Heat oven to 180 C (no fan) or 160C (fan forced)
Mix dry ingredients together with your hands, making sure you work out any lumps between your fingers.
Whisk olive oil and golden syrup together and pour into dry ingredients and mix well. If the mix doesn’t stick together in a ball when you roll it between your fingers, add water a tablespoon at a time till it binds.
Press the mix into your prepared pans and bake for 15 – 20 minutes till nicely risen and golden brown.
Let it cool on the bench top before drizzling with melted chocolate and a sprinkle of salt.
Place the pan in the fridge to cool completely before slicing. Make sure you use a nice sharp hot knife to slice. Store the slices in the fridge.
Melting chocolate tip. Cut the chocolate into fine pieces then blitz in mircorwave in 10 second bursts, stirring between each burst till melted and shiny.