Honey Shortbread (Greece)

• FOR THE SHORTBREAD
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup olive oil
• 1/4 cup granulated sugar
• 1/2 cup brandy
• 4 tablespoons orange juice
• 1 tablespoon orange zest, minced
• 1/2 cup walnuts, chopped
• 1 teaspoon ground cinnamon
• FOR THE SYRUP
• 1 cup honey, dark
• 1/2 cup granulated sugar
• 1 cup water

1. Preheat oven to 350 degrees F, then grease & flour several baking sheets.
2. FOR THE SHORTBREAD ~ In a medium bowl whisk or sift flour, baking powder & baking soda together.
3. In a large bowl combine oil, sugar, brandy, OJ & zest.
4. Gradually add dry ingredients to liquid ingredients, combining well after each addition.
5. Shape dough into ovals about 3 inches long, & place them well apart on prepared baking sheets.
6. Bake about 20 minutes, then remove from oven & allow to cool on the baking sheets.
7. (At this point, if freezing the shortbread, allow to cool COMPLETELY, then wrap well & freeze up to 2 months. When ready to serve from frozen, defrost thoroughly before coating with syrup, nuts & cinnamon.).
8. FOR THE SYRUP ~ If you are not going to freeze the shortbread, in a saucepan, mix syrup ingredients together & bring to a boil.
9. Boil rapidly for 5 minutes to thicken, then allow to cool.
10. Dip cooled shortbread into the syrup & sprinkle with nuts & cinnamon, allowing to set slightly before serving.

shortbread, allpurpose, baking powder, baking soda, olive oil, sugar, brandy, orange juice, orange zest, walnuts, ground cinnamon, syrup, honey, granulated sugar, water

Taken from www.food.com/recipe/honey-shortbread-greece-307639 (may not work)