Phoenician Honey Cookies (Biscuits)

Ingredients

• 1.5 teaspoons baking soda (bicarbonate of soda)
• 40 servings butter for greasing
• 40 servings equal quantities olive and corn oil for deep-frying
• 0.5 cup honey (120 ml / 4 fl oz)
• 0.5 tablespoon lemon zest grated
• 1.5 tablespoons olive oil 
• 1.8 cups flour plain all-purpose (200 g / 7 oz) ()
• 1 pinch salt 
• 1.3 cups caster sugar (250 g / 9 oz) (caster)
• 0.5 teaspoon vanilla extract 
• 40 servings walnuts finely chopped for sprinkling

Equipment

• bowl
• frying pan
• baking sheet
• oven
• slotted spoon

Directions

1. Preheat the oven to 400°F (200°C/Gas Mark
2. and grease 2 cookie sheets (baking trays) with butter. Sift together the flour and salt into a large bowl and make a well in the center.
3. Add the sugar, oil, lemon zest, and vanilla. Stir the baking soda into 5 tablespoons water in a bowl and pour into the well. Using a spoon, gradually incorporate the dry ingredients, then knead gently to a soft and pliable dough, adding a little more water if necessary. Break off small pieces of dough and roll into cylinders the size of your thumb, then press lightly to flatten.
4. Put them onto the prepared baking sheet, spaced well apart, and bake for 20–25 minutes, or until lightly golden.
5. Remove from the oven. To make the syrup, put the sugar, honey, and 1 1/4 cups (300 ml / 1/2 pint)water into a pan and bring to a boil. Boil for 5 minutes, then remove from the heat.
6. Pour a mixture of equal parts olive and corn oil into a heavy pan to a depth of 3 inches (7.5 cm) and heat it to 375°F (190°C), or until a cube of bread browns in 30 seconds. Carefully drop batches of the cookies into the hot oil and fry for a few minutes, until golden brown.
7. Remove with a slotted spoon, drain well, and drop into the hot syrup.
8. Let absorb syrup for 3–4 minutes.
9. Remove with a slotted spoon, transfer to a serving platter, and sprinkle with finely chopped walnuts.
10. Vefa's Kitchen by Vefa Alexiadou, published by Phaidon Press, $45.00, www.phaidon.com