Ingredients Jump to Instructions ↓

  1. 125 g Butter

  2. 1/2 c Caster sugar

  3. 1 Orange (grated rind only)

  4. 1/2 c Corn or peanut oil

  5. 2 1/2 c Plain flour

  6. 4 ts Baking powder

  7. 1 1/2 c Fine semolina (farina)

  8. 1 ts Ground cinnamon

  9. 1 pn Ground cloves

  10. 1/2 c Orange juice

  11. Toasted sesame seeds *or* Chopped walnuts --syrup-- 1 c Water

  12. 1 c Sugar

  13. 1/2 c Honey

  14. 1 Piece of cinnamon bark

  15. 2 ts Lemon juice

  16. 180 C (350 F) Cooking time:

  17. 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

  18. 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:

  19. 1 86302 069 1 Typed for you by Karen Mintzias --


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