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Finikia (semolina Honey Cookies)
Author/Submitted by:
Servings: 60
Categories:
Cookies
/
Desserts
Ingredients: 125
g
Butter 1/2
c
Caster sugar 1
Orange (grated rind only) 1/2
c
Corn or peanut oil 2 1/2
c
Plain flour 4
ts
Baking powder 1 1/2
c
Fine semolina (farina) 1
t
Ground cinnamon 1
pn
Ground cloves 1/2
c
Orange juice
Toasted sesame seeds *OR*
Chopped walnuts
-----------------------------------SYRUP--
--------------------------------- 1
c
Water 1
c
Sugar 1/2
c
Honey 1
Piece
cinnamon bark 2
ts
Lemon juice
Directions:
Makes: 60
Oven temperature: 180 C (350 F)
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.
From: "The Complete Middle East Cookbook" by Tess
Mallos
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
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