Finikia

Ingredients

• 4 teaspoons double-acting baking powder 
• 0.5 cup butter softened
• 1  cinnamon sticks 
• 0.5 cup corn oil 
• 2.5 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground cloves 
• 0.5 cup honey 
• 2 teaspoons juice of lemon 
• 0.5 cup orange juice 
• 1  orange zest grated
• 1.5 cups semolina 
• 0.5 cup caster sugar 
• 0.5 cup walnut pieces finely chopped
• 1 cup water 
• 1 cup granulated sugar white

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• wire rack

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, superfine sugar and orange zest. Gradually mix in the oil and beat until light and fluffy.
3. Combine the flour, semolina, baking powder, cinnamon and cloves; beat into the fluffy mixture alternately with the orange juice. As the mixture thickens, turn out onto a floured board and knead into a firm dough. Pinch off tablespoonfuls of dough and form them into balls or ovals.
4. Place cookies 2 inches apart onto the prepared cookie sheets.
5. Bake for 25 minutes in the preheated oven, or until golden. Cool on baking sheets until room temperature.
6. To make the syrup: In a medium saucepan, over medium heat, combine the water, white sugar, honey, cinnamon stick and lemon juice. Bring to a boil and boil for 10 minutes.
7. Remove the cinnamon stick. While the mixture is boiling hot, dip the cookies in one at a time, making sure to cover them completely.
8. Place them on a wire rack to dry and sprinkle with walnuts.
9. Place paper under the rack to catch the drips. Keep finished cookies in a sealed container at room temperature.