Drenched in sweet, sticky honey syrup, these traditional Greek biscuits will make your taste-buds melt.
- 250ml (1 cup) olive oil
- 80ml (1/3 cup) fresh orange juice
- 1 1/2 tablespoons brandy
- 315g (1 1/2 cups) caster sugar
- 525g (3 1/2 cups) plain flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 185ml (3/4 cup) water
- 185ml (3/4 cup) good-quality honey
- 60g (1/2 cup) finely chopped walnuts
- Preheat oven to 175°C. Line 2 baking trays with non-stick baking paper.
- Whisk the olive oil, orange juice, brandy and one-third of the sugar in a large bowl. Add flour, baking powder and bicarbonate of soda. Mix until well combined.
- Roll tablespoonfuls of the mixture into balls. Place, about 4cm apart, on the prepared trays. Use a fork to flatten. Bake, swapping trays halfway through cooking, for 30-35 minutes or until golden.
- Meanwhile, place the water, honey and remaining sugar in a medium saucepan over medium heat. Stir until the sugar dissolves. Increase heat to high. Bring to the boil. Boil for 5 minutes or until syrup thickens. Set aside to cool slightly.
- Remove the biscuits from oven. Pour over the syrup. Set aside on the trays, turning once, for 20 minutes to infuse. Transfer the biscuits to a serving plate. Top with the walnut to serve.