Shared by: Vesa
Recipe origin: Macedonia

Recipe

Makes 24 biscuits

Ingredients
Syrup
1 cup (220g) caster sugar
1 1/2 cups (375ml) water

Dough
2 cups (250g) self-raising flour, sifted
2 cups (250g) plain flour, sifted
1 cup (220g) caster sugar
1 cup (250ml) freshly squeezed orange juice (juice of 3-4 oranges), strained
1 cup (250ml) light olive oil (or vegetable oil)
Zest of 1 orange (optional)
1/2 cup (75g) walnut halves
1/2 cup (75g) ground/crushed walnuts, for sprinkling

Method
1) For syrup, bring water and sugar to the boil, then reduce to a simmer for 10-15 minutes until slightly thickened, take off heat and allow to cool to room temperature.

2) Preheat oven to 180°C. Line 2 trays with baking paper.

3) In a large bowl combine self-raising, plain flour and sugar. Make a well in the centre, add olive oil and orange juice. Using a fork or your fingers start to incorporate the wet and dry ingredients. When the dough starts to come together, use one hand to scrunch and knead until all the ingredients are well combined and you have soft-medium dough mix (3-5 minutes).

4) Scoop 1 heaped tablespoon of the mix into your hand, insert a walnut half into the centre, roll into a sausage shape between both hands to cover the walnut and place on baking tray. Repeat with remaining dough and walnuts.

5) Bake for 15-20 minutes or until golden. Remove from oven, while still hot quickly dunk each cake into syrup with a slotted spoon, remove from syrup and sprinkle top with crushed walnuts.

6) Eat while warm or serve at room temperature.

Tips:
– These biscuits keep for quite a while as there are no eggs or milk, they also freeze well.
– Add the zest of an orange to the dough for a more intense orange flavour.