Finikia (Semolina Honey Cookies)

• 125 grams butter
• 1/2 cup sugar, superfine
• 1 each oranges grated rind only
• 1/2 cup corn oil or peanut oil
• 2 1/2 cups flour, all-purpose
• 4 teaspoons baking powder
• 1 1/2 cups durum semolina flour fine, (farina)
• 1 teaspoon cinnamon ground
• 1 pinch cloves ground
• 1/2 cup orange juice
• 1 x sesame seeds or chopped walnuts
• 1 cup water
• 1 cup sugar
• 1/2 cup honey
• 1 piece cinnamon bark
• 2 teaspoons lemon juice

1. Preheat oven to 350F (180C).
2. Cream butter, sugar and orange rind until light and fluffy.
3. Gradually add oil and continue to beat on high speed until mixture thickens to whipped cream consistency.
4. Sift flour and baking powder twice and combine with semolina and spices.
5. Gradually add to creamed mixture alternately with orange juice.
6. When combined knead with hand to form a firm dough.
7. Shape tablespoonfuls of dough into ovals, place on ungreased baking sheets and pinch ends to form torpedo shape.
8. Bake in a moderate oven for 25 minutes until golden brown and crisp.
9. Cool on baking sheets.
10. In a pan stir water and sugar over heat until sugar dissolves.
11. Add honey, cinnamon bark and lemon juice and bring to the boil.
12. Boil over medium heat for 10 minutes and remove cinnamon.
13. While syrup is boiling, dip cookies in 3 at a time, turn over in syrup, then remove to a rack placed over a dish.
14. Repeat with number required for serving.
15. Store remainder in a sealed container for later dipping.
16. Sprinkle dipped cookies with sesame seeds or chopped walnuts and serve.

butter, sugar, oranges, corn oil, flour, baking powder, durum semolina flour, cinnamon ground, cloves ground, orange juice, sesame seeds, water, sugar, honey, cinnamon bark, lemon juice

Taken from recipeland.com/recipe/v/finikia-semolina-honey-cookies-42937 (may not work)