Fenikia Food

FINIKIA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, superfine sugar and orange zest. Gradually mix in the oil and beat until light and fluffy. Combine the flour, semolina, baking powder, cinnamon and cloves; beat into the fluffy mixture alternately with the orange juice. As the mixture thickens, turn out onto a floured board and knead into a firm dough. Pinch off tablespoonfuls of dough and form them into balls or ovals. Place cookies 2 inches apart onto the prepared cookie sheets.
• Bake for 25 minutes in the preheated oven, or until golden. Cool on baking sheets until room temperature.
• To make the syrup: In a medium saucepan, over medium heat, combine the water, white sugar, honey, cinnamon stick and lemon juice. Bring to a boil and boil for 10 minutes. Remove the cinnamon stick. While the mixture is boiling hot, dip the cookies in one at a time, making sure to cover them completely. Place them on a wire rack to dry and sprinkle with walnuts. Place paper under the rack to catch the drips. Keep finished cookies in a sealed container at room temperature.

FENIKIA

Steps:

• Heat oil and butter over low heat until butter is melted and mixtureis hot.
• Remove from heat and stir in water and brandy.
• Cool.
• Stir in beaten eggs.
• Sift together flour and baking powder with the tablespoon each of cinnamon and cloves.
• Add to liquid mixture to make a dough that is not too soft.
• Add a little more flour if necessary.
• With floured hands shape dough into ovals and indent lengthwise with thumbs.
• Combine chopped walnuts with sugar anddash each cinnamon and cloves.
• Put 1 tsp of this filling into the indentation in the dough and close dough over filling.
• Place on cookie sheets and bake in a 400° oven for about 25 minutes or until golden brown.
• Cool.
• Dip cooled cookies into hot syrup and place on racks to drain.
• Decorate with chopped walnuts.