Finikia (Semolina Honey Cookies)

Course : Greek
Serves: 60
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Ingredients:

125 gram butter
1/2 cup caster sugar
1 medium orange -- (grated rind only)
1/2 cup corn or peanut oil
2 1/2 cups plain flour
4 teaspoons baking powder
1 1/2 cups fine semolina -- (farina)
1 teaspoon ground cinnamon
1 dash ground cloves
1/2 cup orange juice
1 tablespoons toasted sesame seeds *or* chopped walnuts
---syrup---
1 cup water
1 cup sugar
1/2 cup honey
1 piece cinnamon bark
2 teaspoons lemon juice
 

Preparation / Directions:

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.


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