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
-SYRUP-
1 c Water 1 Piece of cinnamon bark
1 c Sugar 2 ts Lemon juice
1/2 c Honey
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.
Yields
60 servings