Ingredients
For the syrup
200 gms granulated sugar
200 ml water
1 inch cinnamon stick
5 gms orange peel
1 cup honey
For the cookie dough (dry ingredients)
500 gms all-purpose flour
150 gms fine semolina flour
1 tsp baking powder
20 gms orange zest
1 tsp cinnamon powder
1/4 tsp clove powder
For the cookie dough (wet ingredients)
250 ml olive oil
100 gms granulated sugar
1 tsp pure vanilla extract
185 ml fresh orange juice
1/2 tsp baking soda
For topping
Crushed walnuts
Icing sugar
Method
For the dough:
In a large bowl, whisk together all the dry ingredients. Keep it aside.
In another bowl, whisk together all the wet ingredients.
Now mix both until a dough forms and keep it aside for 30 minutes. Avoid over-mixing, as it can make the cookies oily.
For the syrup:
Combine sugar, water, cinnamon, and orange peel in a saucepan.
Bring to a boil over a medium flame, and add honey when the sugar dissolves.
Remove from heat, stir, and set aside to cool.
Baking the cookies:
Preheat the oven to 350°F (180°C) and line 2 baking trays with parchment paper.
Take a walnut-sized piece of dough, about 35 to 40 grams, and roll it in your hands.
Form it into an oval and press the tips to round them and prevent burning.
Place the dough on the prepared baking trays and slightly flatten the tops.
Pierce the top of each cookie with a fork to create a decorative pattern.
Bake on the centre rack of the preheated oven for 20 to 25 minutes or until golden and crisp.
Using a slotted spoon, dip the hot cookies 4 to 5 at a time into the cool syrup.
Let the cookies soak for 20 to 25 seconds, flipping them over a few times with a spider strainer.
Transfer the cookies to a serving tray and pour the remaining syrup.
Sprinkle some crushed walnuts and icing sugar over the cookies and serve.
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