Finikia (Semolina Honey Cookies)

Recipe Ingredients

125		Butter
1/2 cup	99g / 3.5oz	Caster sugar
1		Orange - (grated rind only)
1/2 cup	118ml	Corn or peanut oil
2 1/2 cups	156g / 5.5oz	Plain flour
4 teaspoons	20ml	Baking powder
1 1/2 cups	355ml	Fine semolina - (farina)
1 teaspoon	5ml	Ground cinnamon
1		Ground cloves
1/2 cup	118ml	Orange juice
		Toasted sesame seeds *or*
		Chopped walnuts
		Syrup
1 cup	237ml	Water
1 cup	198g / 7oz	Sugar
1/2 cup	118ml	Honey
1		Cinnamon bark
2 teaspoons	10ml	Lemon juice

Recipe Instructions

Makes: 60 Oven temperature: 180 C (350F) Cooking time: 25 minutes

Cream butter, sugar and orange rind until light and fluffy. Gradually add oil and continue to beat on high speed until mixture thickens to whipped cream consistency. Sift flour and baking powder twice and combine with semolina and spices. Gradually add to creamed mixture alternately with orange juice. When combined knead with hand to form a firm dough.

Shape tablespoonfuls of dough into ovals, place on ungreased baking sheets and pinch ends to form torpedo shape. Bake in a moderate oven for 25 minutes until golden brown and crisp. Cool on baking sheets.

In a pan stir water and sugar over heat until sugar dissolves. Add honey, cinnamon bark and lemon juice and bring to the boil. Boil over medium heat for 10 minutes and remove cinnamon.

While syrup is boiling, dip cookies in 3 at a time, turn over in syrup, then remove to a rack placed over a dish. Repeat with number required for serving. Store remainder in a sealed container for later dipping.

Sprinkle dipped cookies with sesame seeds or chopped walnuts and serve.

Source:
Jeff Smith

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