Recipe by Sydney Mike
This recipe comes from the 1995 cookbook Greek Cooking & makes, for me, an unusual, tasty shortbread.
Top Review by littlemafia
I ditto chef kate! These cookies were so delicious. I chose to give them a more Greek shape and I served the syrup separately,so everyone could dip if they wished. I prefered them without so that was a good choice.Made for ZWT6.
FOR THE SHORTBREAD
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup olive oil
- 1⁄4 cup granulated sugar
- 1⁄2 cup brandy
- 4 tablespoons orange juice
- 1 tablespoon orange zest, minced
- 1⁄2 cup walnuts, chopped
- 1 teaspoon ground cinnamon
FOR THE SYRUP
- 1 cup honey, dark
- 1⁄2 cup granulated sugar
- 1 cup water
Directions See How It's Made
- Preheat oven to 350 degrees F, then grease & flour several baking sheets.
- FOR THE SHORTBREAD ~ In a medium bowl whisk or sift flour, baking powder & baking soda together.
- In a large bowl combine oil, sugar, brandy, OJ & zest.
- Gradually add dry ingredients to liquid ingredients, combining well after each addition.
- Shape dough into ovals about 3 inches long, & place them well apart on prepared baking sheets.
- Bake about 20 minutes, then remove from oven & allow to cool on the baking sheets.
- (At this point, if freezing the shortbread, allow to cool COMPLETELY, then wrap well & freeze up to 2 months. When ready to serve from frozen, defrost thoroughly before coating with syrup, nuts & cinnamon.).
- FOR THE SYRUP ~ If you are not going to freeze the shortbread, in a saucepan, mix syrup ingredients together & bring to a boil.
- Boil rapidly for 5 minutes to thicken, then allow to cool.
- Dip cooled shortbread into the syrup & sprinkle with nuts & cinnamon, allowing to set slightly before serving.