Photo: Marina Oliphant
- 1 cup olive oil
- 1 cup freshly squeezed orange juice and the zest of 1 orange
- 3/4 cup sugar
- About 4 1/2 cups self-raising flour
- 1 1/2 cups coarsely crushed walnuts
- 2 tsp sugar
- 1/2 tsp cinnamon
- 1/2 tbsp honey
- 1/2 tbsp cognac
- 1 cup sugar
- 1 cup water
- 3/4 cup of honey
- 1 cinnamon stick
- 2 tbsps chopped walnuts, extra
Preheat oven to 180C (or 160C for fan-forced).
For the biscuit dough
Combine the oil, orange juice, zest, sugar and flour and mix until smooth. You may need to add a little more flour; the mixture should be soft but not sticky.
For the filling
Combine all the ingredients in a bowl and mix with a wooden spoon until combined.
Take 1 tbsp of dough mixture, roll into a ball and flatten out in the palm of your hands. Place a small amount of filling in the centre and enclose, rolling back into a ball. Place on a baking tray lined with baking paper and continue until all the mixture has been used. Bake for 10 to 15 minutes or until lightly golden.
For the syrup
Combine all the ingredients in a pot, bring to the boil then remove from heat and allow to cool.
Remove biscuits from the oven and allow to cool slightly before dipping one at a time into the cooled syrup. (Or you can dip the cooled biscuits into the hot syrup). It is important not to oversoak the biscuits: drop them in one at a time, turn over and remove to a cake rack to cool completely. Scatter over the extra chopped walnuts and store in an airtight container.
Makes about 30 biscuits that keep well for a week.
This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Main Ingredients - Nuts
- Cuisine - Greek
- Course - Dessert