---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Finikia (Semolina Honey Cookies)
  Categories: Greek, Cookies
       Yield: 60 servings
  
     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
   
   Typed for you by Karen Mintzias
  
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