Finikia
Ingredients:
Biscuit mixture:
¾ cup warm orange juice
3 teaspoons baking powder
1 teaspoon bicarb of soda
500g unsalted butter
1 cup peanut oil
1 cup sugar
1 liqueur glass brandy
1 teaspoon cinnamon
up to 1 kg plain flour, sifted
Syrup:
2 cups sugar
2 cups water
squeeze of lemon juice
1 cup honey
Topping:
300 g Crushed walnuts
¼ cup icing sugar
1 dessertspoon ground cinnamon
Method:
Biscuits:
Mix the orange juice with the baking powder and bicarb of soda. Set aside.
Beat butter and oil together, gradually add sugar and brandy.
Then add cinnamon, orange juice mixture and some of the sifted flour.
Gradually add remaining flour until the batter resembles a soft biscuit mixture. Knead slightly.
Shape into elongated oval biscuits, about 8cm long.
Press gently down with the back of a glass patterned plate, or patterned mould.
Place on greased baking trays and bake in a moderate oven until light golden brown.
Cool.
Syrup:
Combine all ingredients in a saucepan and gently bring to the boil.
Boil together for a few minutes.
Cool slightly.
Topping:
Combine all the ingredients together.
To finish:
While the syrup is still warm, drop the biscuits into the syrup and use a slotted spoon to lift them out.
Place on a platter and sprinkle with the topping.
