Finikia

Finikia

Semolina honey cookies

By
From
The Complete Middle Eastern Cookbook
Makes
60
Photographer
Alan Benson

Ingredients

Quantity Ingredient
125g butter
115g caster sugar
1 orange, zested
125ml corn or peanut oil
375g plain flour
1 tablespoon baking powder
185g fine semolina
1 teaspoon ground cinnamon
pinch ground cloves
125ml orange juice
toasted sesame seeds or chopped walnuts, for sprinkling

Syrup

Quantity Ingredient
220g sugar
175g honey
1 piece cinnamon bark
2 teaspoons lemon juice

Method

  1. Preheat the oven to 180°C.
  2. Cream the butter and sugar with the orange zest until light and fluffy. Gradually add the oil and continue to beat at high speed until the mixture thickens to a whipped-cream consistency.
  3. Sift the flour and baking powder twice, then combine with the semolina and spices. Gradually add to the butter mixture, alternately with the orange juice. When combined, knead with your hands to form a firm dough.
  4. Shape tablespoons of the dough into ovals. Place them on ungreased baking trays and pinch the ends to form torpedo shapes.
  5. Bake for 25 minutes, or until golden brown and firm. Cool on the baking trays.
  6. To make the syrup, combine the sugar and 250 ml water in a saucepan and stir over low heat until the sugar has dissolved. Add the honey, cinnamon and lemon juice and bring to the boil. Allow to boil over medium heat for 10 minutes, then remove the cinnamon.
  7. Dip the cookies into the boiling syrup, three at a time; only those that are to be served immediately should be dipped. Turn them over in the syrup using two forks, then transfer to a wire rack placed over a baking tray. Sprinkle the dipped cookies with sesame seeds or chopped walnuts and serve.
  8. Store the remainder in a sealed container for later dipping. The syrup can be kept in a jar in the refrigerator.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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