ANZAC SLICE WITH SALTED DARK CHOCOLATE DRIZZLE
This mix makes 1 Legacy plus 1 Lil’ Legacy or 1 Grand pan.
Makes 20 slices.
We’ve partnered with Allpress Olive Groves on a series of recipes using their Extra Virgin Olive Oils – crafted from 100% Waiheke Island olives. First up is this delicious sweet and slightly salty slice made in our Legacy pan using number29. More in the series to come!
Fun fact: Did you know that Extra Virgin Olive Oil is the world's healthiest fat and is a great substitute for butter in baking, adding a rich, moist flavour to any dish.
1 c flour
1 c rolled oats
1 c brown sugar/coconut sugar
1 c desiccated coconut
1 t baking soda
⅓ c golden syrup/honey
⅔ 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 160°C (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 until it binds.
Press the mix into your prepared pans and bake for 15 – 20 minutes until nicely risen and golden brown.
Let 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.