125 g Butter
1/2 c Caster sugar
1 Orange (grated rind only)
1/2 c Corn or peanut oil
2 1/2 c Plain flour
4 ts Baking powder
1 1/2 c Fine semolina (farina)
1 ts Ground cinnamon
1 pn Ground cloves
1/2 c Orange juice
Toasted sesame seeds *OR*
Chopped walnuts
-SYRUP-
1 c Water
1 c Sugar
1/2 c Honey
1 Piece of cinnamon bark
2 ts Lemon juice
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