Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1 Orange; grated rind only
1 c Butter 6 c Plain flour
3/4 c Caster sugar 4 ts Baking powder
3/4 c Maize or peanut oil 3/4 c Orange juice

---------------------------NUT FILLING (OPTIONAL---------------------------
1 tb Honey 1 1/2 c Finely chopped walnuts
2 ts Orange juice 2 dr Almond essence
1 1/2 ts Ground cinnamon

--------------------------------HONEY SYRUP--------------------------------
1 c Sugar 1 1/2 ts Lemon juice
1 c Water 1 Thin strip of lemon rind
1/2 Cinnamon stick 1/4 c Honey

Oven temperature: 180 C (350 F)

Beat butter and sugar with orange rind until creamy. Gradually add oil and
continue beating until mixture is very light and fluffy. Stir in flour
alternately with orange juice. Knead dough lightly with hands for 1
minute.

Take a scant tablespoon of dough and flatten it a little. Place a teaspoon
of the nut filling in the centre and fold dough over to enclose filling.

Shape into ovals, pinching ends to a point. Decorate tops with tines of
fork or by crimping cookies diagonally across top in four rows with special
crimper (see NOTE), or leave them plain.

Place on lightly greased baking trays and bake in a moderate oven for 20-25
minutes until golden brown. Cool on wire racks.

Dip in boiling syrup, four at a time, turning cookies once. Leave in syrup
10 seconds in all, longer if well-soaked cookies are preferred. Lift out
onto a plate and leave until cool.

(If no nut filling is used, sprinkle tops with crushed walnuts or toasted
sesame seeds and cinnamon. Only those which are to be served should be
dipped; store remainder in an airtight container and dip when required.

TO MAKE NUT FILLING: Thin honey down with orange juice and blend into
remaining ingredients.

TO MAKE HONEY SYRUP: Place ingredients in a heavy-based saucepan and stir
over heat until sugar dissolves. Bring to the boil and boil over
moderately high heat for 10 minutes and skim. Let syrup boil on a moderate
heat while dipping cookies. Add a little water to syrup when it thickens
too much during dipping.

NOTE: Icing crimpers will be familiar to many pastrycooks and cake
decorators who work with icing. If you don't own a crimper (or have never
seen one), have the family handyman cut a piece of tin or aluminium plate
about 2.5 x 10 cm (1 x 4 inches). Bend metal in half over a thin rod and
cut 6 to 8 evenly spaced saw-like teeth on the narrow edges. Curl the
"teeth" slightly inwards.

Source: The Greek Cookbook, by Tess Mallos

Typos courtesy of: Karen Mintzias

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