Honey Cookies

Ingredients

• For the cookies:
• 250ml olive oil
• 100ml vegetable oil
• 150g caster sugar
• 150ml fresh orange juice
• 4 tbsp brandy or cognac
• Zest of 1 orange
• Zest of 1 lemon
• 1 tsp vanilla extract
• 750g plain flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• Pinch of salt
• For the syrup:
• 400g honey
• 300g sugar
• 400ml water
• 1 cinnamon stick
• 3 strips orange peel
• 2 tbsp lemon juice
• For topping:
• 200g walnuts, finely chopped
• 1 tsp ground cinnamon

Method

1. Preheat your oven to 180°C (160°C fan). Line two large baking trays with parchment paper.

2. In a large bowl, whisk together the olive oil, vegetable oil, and sugar for 3-4 minutes until well combined.

3. Add the orange juice, brandy, orange zest, lemon zest, and vanilla extract. Whisk until smooth.

4. In a separate bowl, combine the flour, baking powder, bicarbonate of soda, cinnamon, cloves, and salt. Mix well.

5. Gradually add the dry ingredients to the wet mixture, mixing with a wooden spoon until a soft, pliable dough forms. It should not be sticky - if it is, add a little more flour.

6. Take portions of dough (about 1.5 tablespoons each) and shape into oval or egg shapes. Place them on the prepared trays, spacing them 3cm apart.

7. Using a fork, press the top of each cookie gently to create a decorative pattern of lines.

8. Bake for 25-30 minutes until golden brown and firm to the touch. Remove and allow to cool on the trays for 10 minutes.

9. While the cookies are baking, make the syrup. Combine the honey, sugar, water, cinnamon stick, and orange peel in a large saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the lemon juice and remove from heat. Keep the syrup warm.

10. Mix the chopped walnuts with the ground cinnamon in a shallow bowl. Working in batches, use a slotted spoon to dip the warm cookies into the warm syrup for 10-15 seconds on each side. Remove and place on a wire rack. Immediately sprinkle generously with the walnut mixture while still wet. Allow to cool completely before storing in an airtight container. They keep for weeks and actually improve after a few days.