Olive Oil Biscuits with Orange and Aniseed – Vegan

Step-by-step preparation

1. Put the flour, aniseed and orange zest in a bowl and whisk to combine thoroughly
2. In another bowl, combine the olive oil, water and sugar. Sprinkle the yeast over the mixture and leave for about 5 minutes until the yeast bubbles and activates
3. Make a well in the centre of the flour mixture and pour in the wet mixture. Stir to combine well
4. Keep stirring until the mixture begins to come together into a ball
5. Transfer the dough to a floured flat surface and knead until smooth
6. Cover the dough with a clean cloth and leave to rest for 30 minutes
7. Divide the dough into 8 equal pieces and shape each into a circle about 20 cm across. Dust lightly with flour if needed to prevent sticking
8. Preheat the 25 cm Saladmaster Titanium Frying Pan over low heat; it is ready when a few drops of water glide and sizzle across the surface
9. Brush the frying pan with a very thin layer of oil
10. Put one pancake in the frying pan and cook over low heat for 3–5 minutes, shaking the pan to prevent sticking and ensure even browning
11. Turn the pancake over and cook for another 3–5 minutes
12. Repeat for each pancake
13. Leave to cool and sprinkle with sugar to taste

Options

1. Serve on their own, with fruit, cheese and walnuts, or with ice cream
2. You can replace the orange zest with lemon zest

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