Aniseed Myrtle has strong aniseed scented and flavoured leaves which are often used for flavouring desserts, sweet sauces and preserves. It also is popular as a scented savoury sauce or marinade for meats and sets a deep fragrant flavour to salad dressings.
Made from the crushed leaves of Aniseed Myrtle it has a subtle sweet liquorice flavour. Great with fish or pork, steamed rice, seafood, biscuits, ice-cream or tea. Health wise it is touted for its superior antioxidant capacity.
25gm icing sugar
250gm plain flour
1 desertspoon Aniseed Myrtle
1/4 teaspoon salt
2 teaspoons Orange Juice
Cream the butter and sugar. Add icing sugar. Blend. Sift flour with Aniseed Myrtle and salt and then slowly add to the mixture alternating with orange juice until a smooth dough is formed.
Divide dough into 4 or 5 pieces. Shape into bars about 1cm thick. Place on ungreased sheet. Bake 150C for 15 to 20 minutes until pale golden (not brown).
Leave to cool and then transfer to wire rack.
Kale & Parsley Pesto
Blend 2 tspns coriander, 1 tspn lemon myrtle, 1/2 tspn aniseed myrtle, 1 tspn mountain pepperleaf, 1 tspn bush tomato and 100gm macadamias with handful fresh kale, handful parsley, 50gm grated parmesan, 2 garlic cloves, tbspn honey and macadamia oil
Spread on toast, use as a dip, stir through pasta, stuff chicken fillets
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