1 1/2 cup of olive oil
1 cup of fine sugar
5 cups of self raising flour
2 teaspoon of baking soda
pinch of salt
zest of one orange( or mandarin)
1/2 cup of orange juice
30 mls of brandy
3/4 cup of walnuts ground
cinnamon for sprinkling
1 cup of fine sugar
1 cup of honey
1 1/2 cups of water
1 cinnamon stick
2 inch strip of lemon rind
1 teaspoon of lemon juice
3-4 whole cloves
Preheat oven to approx 170 degrees celsius
Combine the zest of orange with the sugar in a large bowl. Using your clean hands rub the grains all up together so the oil of the citrus blends into the sugar. The using electric mixer place the olive oil into the mix and blend together. In another bowl prepare the sifted flour, baking soda and salt.
In a separate bowl mix together the orange juice and the brandy and then pour this mix into the wet mix.
Then slowly maybe using a cup move the flour cup by cup into the wet mix, blending until a firm dough forms but not too firm. Not too wet when perfect stop mixing. You may need more oil or more flour so adjust accordingly. Taste batter to adjust if you like more sugar here.
Roll your cookies out onto an ungreased cookie tray (i used baking paper on mine). Make oblong shapes like long eggs. Bake in oven for approx 25 minutes on 170 degrees. Prepare syrup while they are cooking.
To make your syrup place in a saucepan the honey, sugar, water, cloves, cinnamon and lemon rind. Mixture will need to be brought to the boil and then simmer for approx 10 minutes. Remove the clove, cinnamon and rind and then you can stir in the lemon juice. Simmer this for around 10 minutes.
Place walnuts on a flat plate. When you take cookies out of oven while still warm place into the syrup mix and let soak on both sides then move to plate or platter and place walnuts on top. A little extra syrup will adhere them best. Sprinkle a little dusted cinnamon on top if you like.
These are to be kept in airtight container but not in fridge. Keep in cupboard for a few days. Enjoy with tea/coffee.