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Finikia (Semolina Honey Cookies) Recipe - Cooking Index

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Finikia (Semolina Honey Cookies)

Cuisine: Greek
Courses: Dessert
Serves: 60 people

Recipe Ingredients

125   Butter
1/2 cup 99g / 3.5ozCaster sugar
1   Orange - (grated rind only)
1/2 cup 118mlCorn or peanut oil
2 1/2 cups 156g / 5.5ozPlain flour
4 teaspoons 20mlBaking powder
1 1/2 cups 355mlFine semolina - (farina)
1 teaspoon 5mlGround cinnamon
1   Ground cloves
1/2 cup 118mlOrange juice
  Toasted sesame seeds *or*
  Chopped walnuts
1 cup 237mlWater
1 cup 198g / 7ozSugar
1/2 cup 118mlHoney
1   Cinnamon bark
2 teaspoons 10mlLemon 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.

Jeff Smith


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