Finikia (semolina Honey Cookies) Recipe
Yield: 60 servingsRecipe by luhu.jp
Ingredients:
125 gram: Butter,
1/2 cup: Caster sugar,
1: Orange, grated rind only
1/2 cup: Corn or peanut oil,
2 1/2 cup: Plain flour,
4 tsp: Baking powder,
1 1/2 cup: Fine semolina, farina
1 tsp: Ground cinnamon,
1 pinch: Ground cloves,
1/2 cup: Orange juice,
Toasted sesame seeds *OR*,
Chopped walnuts,
SYRUP
1 cup: Water,
1 cup: Sugar,
1/2 cup: Honey,
1 Piece: of cinnamon bark,
2 tsp: 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
Source from luhu.jp
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
Source from luhu.jp