Finikia (Semolina Honey Cookies)
Recipe
- Title:
- Finikia (Semolina Honey Cookies)
- Categories:
- Greek, Cookies
- Yield:
- 60 servings
Directions
- Karen Mintzias 1 1/2 c Fine semolina (farina) 125 g Butter 1 ts Ground cinnamon 1/2 c Caster sugar 1 pn Ground cloves 1 Orange (grated rind only) 1/2 c Orange juice 1/2 c Corn or peanut oil Toasted sesame seeds *OR* 2 1/2 c Plain flour Chopped walnuts 4 ts Baking powder
Ingredients
SYRUP
- 1 c Water
- 1
- Piece of cinnamon bark
- 1 c Sugar
- 2 ts Lemon juice
- 1/2 c Honey
Directions
- Makes: 60 Oven temperature: 180 C (350 F) Cooking time: 25 minutes
Directions
- 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.
Directions
- 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.
Directions
- 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.
Directions
- 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.
Directions
- Sprinkle dipped cookies with sesame seeds or chopped walnuts and serve.
Directions
- From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1
Directions
- Typed for you by Karen Mintzias
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