Finikia (Semolina Honey Cookies)

1. Oven temperature: 180 C (350 F) Cooking time: 25 minutes Creami butter, sugar and orange rind until light and fluffy.
2. Gradually add oil and continue to beat on high speed until mixture thickens to whipped cream consistency.
3. Sifti flour and baking powder twice and combine with semolina and spices.
4. Gradually add to creamed mixture alternately with orange juice.
5. When combined knead with hand to form a firm dough.
6. Shape tablespoonfuls of dough into ovals, place on ungreased baking sheets and pinch ends to form torpedo shape.
7. Bakei in a moderate oven for 25 minutes until golden brown and crisp.
8. Cool on baking sheets.
9. In a pan stir water and sugar over heat until sugar dissolves.
10. Add honey, cinnamon bark and lemon juice and bring to the boil.
11. Boil over medium heat for 10 minutes and remove cinnamon.
12. While syrup is boiling, dip cookies in 3 at a time, turn over in syrup, then remove to a rack placed over a dish.
13. Repeat with number required for serving.
14. Store remainder in a sealed container for later dipping.
15. Sprinkle dipped cookies with sesame seeds or chopped walnuts and serve.
16. From: The Complete Middle East Cookbook by Tess Mallos ISBN: 1 86302 069 1 -----.