Finikia (Semolina Honey Cookies)
          
    125 g  Butter                              1 ts Ground cinnamon
    1/2 c  Caster sugar                        1 pn Ground cloves
      1    Orange (grated rind only)         1/2 c  Orange juice
    1/2 c  Corn or peanut oil                       Toasted sesame seeds *OR*
  2 1/2 c  Plain flour                              Chopped walnuts
      4 ts Baking powder                   1 1/2 c  Fine semolina (farina)
      1 c  Water                               1    Piece of cinnamon bark
      1 c  Sugar                               2 ts Lemon juice
    1/2 c  Honey

  Makes: 60 Oven temperature: 180 C (350 F) Cooking time: 25 minutes

  Cream butter, sugar and orange rind until light and fluffy. Gradually
  add oil and continue to beat on high speed until mixture thickens to
  whipped cream consistency.  Sift flour and baking powder twice and
  combine with semolina and spices.  Gradually add to creamed mixture
  alternately with orange juice.  When combined knead with hand to form
  a firm dough.

  Shape tablespoonfuls of dough into ovals, place on ungreased baking
  sheets and pinch ends to form torpedo shape.  Bake in a moderate oven
  for 25 minutes until golden brown and crisp.  Cool on baking sheets.

  In a pan stir water and sugar over heat until sugar dissolves.  Add
  honey, cinnamon bark and lemon juice and bring to the boil.  Boil
  over medium heat for 10 minutes and remove cinnamon.

  While syrup is boiling, dip cookies in 3 at a time, turn over in
  syrup, then remove to a rack placed over a dish. Repeat with number
  required for serving.  Store remainder in a sealed container for
  later dipping.

  Sprinkle dipped cookies with sesame seeds or chopped walnuts and
  serve.