Phoenician Honey Cookies (Biscuits)
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
56
Spice
58
Sweetness
40
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1.25 cups
Caster Sugar (250 g / 9 oz superfine)1.5 tbsps
Olive Oil1 tbsp
Lemon Zest (grated)1 tsp
Vanilla Extract1.5 tsps
Bicarbonate (ammonium)1 cup
Honey (120 ml / 4 fl oz)Directions:
1
Preheat the oven to 400°F (200°C/Gas Mark 6) and grease 2 cookie sheets (baking trays) with butter
2
Sift together the flour and salt into a large bowl and make a well in the center
3
Add the sugar, oil, lemon zest, and vanilla
4
Stir the baking soda into 5 tablespoons water in a bowl and pour into the well
5
Using a spoon, gradually incorporate the dry ingredients, then knead gently to a soft and pliable dough, adding a little more water if necessary
6
Break off small pieces of dough and roll into cylinders the size of your thumb, then press lightly to flatten
7
Put them onto the prepared baking sheet, spaced well apart, and bake for 20-25 minutes, or until lightly golden
8
Remove from the oven
9
To make the syrup, put the sugar, honey, and 1 1/4 cups (300 ml / 1/2 pint) water into a pan and bring to a boil
10
Boil for 5 minutes, then remove from the heat
11
Pour a mixture of equal parts olive and corn oil into a heavy pan to a depth of 3 inches (7
12
5 cm) and heat it to 375°F (190°C), or until a cube of bread browns in 30 seconds
13
Carefully drop batches of the cookies into the hot oil and fry for a few minutes, until golden brown
14
Remove with a slotted spoon, drain well, and drop into the hot syrup
15
Let absorb syrup for 3-4 minutes
16
Remove with a slotted spoon, transfer to a serving platter, and sprinkle with finely chopped walnuts
17
Preheat the oven to 400°F (200°C/Gas Mark 6) and grease 2 cookie sheets (baking trays) with butter
18
Sift together the flour and salt into a large bowl and make a well in the center
19
Add the sugar, oil, lemon zest, and vanilla
20
Stir the baking soda into 5 tablespoons water in a bowl and pour into the well
21
Using a spoon, gradually incorporate the dry ingredients, then knead gently to a soft and pliable dough, adding a little more water if necessary
22
Break off small pieces of dough and roll into cylinders the size of your thumb, then press lightly to flatten
23
Put them onto the prepared baking sheet, spaced well apart, and bake for 20-25 minutes, or until lightly golden
24
Remove from the oven
25
To make the syrup, put the sugar, honey, and 1 1/4 cups (300 ml / 1/2 pint) water into a pan and bring to a boil
26
Boil for 5 minutes, then remove from the heat
27
Pour a mixture of equal parts olive and corn oil into a heavy pan to a depth of 3 inches (7
28
5 cm) and heat it to 375°F (190°C), or until a cube of bread browns in 30 seconds
29
Carefully drop batches of the cookies into the hot oil and fry for a few minutes, until golden brown
30
Remove with a slotted spoon, drain well, and drop into the hot syrup
31
Let absorb syrup for 3-4 minutes
32
Remove with a slotted spoon, transfer to a serving platter, and sprinkle with finely chopped walnuts