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
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
