Directions: |
Directions:Syrup:
1. In a pot add all the ingredients for the syrup, besides the honey and bring to the boil. Boil for 3-4 minutes, until the sugar has dissolved and remove from the stove. Stir in the honey and set aside to cool completely.
Dough:
Preheat 350º.
2. In a bowl add the semolina, flour and baking powder and mix with a whisk to combine.
3. In another large bowl add the orange juice, the cognac, the sugar and spices (nutmeg, cinnamon, clove, vanilla) and mix. Add the baking soda and whisk immediately for 5-10 seconds until the ingredients combine and the baking soda dissolves and starts to foam. Pour in the bowl the water, the oil, the orange zest and honey and whisk to combine.
4.combine the two mixtures and knead the dough using your hands, until the ingredients combine and the dough is smooth and soft and slightly sticky. Be careful not to overwork the dough as they will become tough.
5. Layer tray with parchment paper.
6. Start shaping the cookies. Pinch a portion of dough the size of a walnut and shape with your palms into a smooth oblong shape, like a small egg. (Alternatively roll with oiled pin and cut with cutters). Place on the baking tray, push lightly the top with a fork and pierce three times on top about half way through the dough.
7. Bake for approx. 15-20 minutes, until the cookies are lightly and evenly browned and cooked through.
8. When they come out of the oven, dip them immediately in the cold syrup, flipping them with a slotted spoon to absorb the syrup for approx. 30 seconds. Remove, place on a platter and sprinkle with chopped walnut mix. |
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