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Finikia
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Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 70 minutes
Irresistible Greek pastries with a delightful orange and cinnamon twist. Totally worth the effort!
Ingredients:
0.5 cupbutter, softened
0.5 cupsuperfine sugar
1grated zest of one orange
0.5 cupcorn oil
1.5 cups semolina
4teaspoons baking powder
1teaspoonground cinnamon
1teaspoonground cloves
0.5 cuporange juice
1cupwater
1cupwhite sugar
0.5 cuphoney
1cinnamon stick
2teaspoons lemon juice
0.5 cupfinely choppedwalnuts
Instructions:
Preheat the oven to 350 degrees F (175 degrees C) and generously grease the cookie sheets.
Cream together butter, superfine sugar, and orange zest in a large bowl until fluffy. Gradually mix in oil. In a separate bowl, combine flour, semolina, baking powder, cinnamon, and cloves. Add the dry ingredients to the butter mixture alternately with orange juice. Knead the dough on a floured surface until firm, then shape into balls or ovals. Space the cookies 2 inches apart on cookie sheets.
Bake in a preheated oven for 25 minutes or until golden brown. Allow to cool on baking sheets until reaching room temperature.
For the syrup, in a medium saucepan over medium heat, combine water, white sugar, honey, cinnamon stick, and lemon juice. Boil for 10 minutes, then remove the cinnamon stick. Dip cookies in the syrup one at a time to coat them completely. Place on a wire rack, sprinkle with walnuts, and let dry. Set paper under the rack to catch any drips. Store cookies in a sealed container at room temperature.