300x600
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: 267kcal
Ingredients
For The Cookie Dough:
- 125 ml freshly squeezed orange juice
- 125 ml olive oil
- 125 sunflower oil
- 50 ml honey
- 80 ml water
- 100 grams sugar
- 5 grams ground cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- zest of half an orange
- 550 grams all purpose flour
- 125 grams fine semolina
- 6 grams baking powder
For The Syrup:
- 600 grams sugar
- 100 ml honey
- 450 ml water
- 1 stick of cinnamon
- 4-5 dried cloves
For Garnish:
- extra honey
- chopped walnuts
Instructions
- In a mixing bowl combine flour, semolina and baking powder. Set aside.
- In another bowl add the remaining Cookie Dough ingredients and whisk well for 2 minutes. Untill everything is fully combined and the mixture starts to thicken.
- Pour over the flour mixture.
- Knead the dough with your hands untill everything combines and dough stops sticking on your hands.
- Cover dough with plastic wrap and let it rest in the fridge while you make the syrup.
For The Syrup:
- In a large and wide cooking pot add all of the ingredients for the syrup.
- Bring to a boil over high heat.
- Once it starts boiling, reduce heat to medium and simmer for 5 minutes.
- NOTE: Do not stir syrup. Just shake the pot a few times.
Make The Cookies:
- Preheat oven to 180°C / 356°F.
- Lay a parchment paper on your ovens pan.
- Take a piece of the dough in your hands (about 40-45 grams). Squeze it a bit to remove any air and knead to a round ball.
- Give the ball an oval shape and flatten it slightly. Add to the pan.
- Knead remaining dough into cookies the same way.
- With a sharp knife make criss cross lines on each cookie.
- Bake for aproximately 20 minutes or until cookies get a golden brown color.
Finish Off:
- Using a draining spoon dip the cookies into the syrup (about 5-6 cookies each time).
- Soak the cookies for about 1 minute on each side and then transfer to a cooling rack to cool and drain from excess syrup.
- Top them with honey and plenty of chopped walnuts.
Notes
-The syrup should be warm but not hot when you dip in the cookies.
-Ideally, the nuts should contain both coarsely chopped pieces as well as fine ones.
These are two honey labels which I recommend. The first is a rare type of honey that is collected in Ikaria, Greece (the island that is famous for the longevity of its population). The second one is a more common type of honey, but of a good quality. Plus some quality Greek olive oil to use in these cookies.
Source : www.realgreekrecipes.com
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