Time

  • Preparation: 30 minutes
  • Baking: 25–30 minutes
  • Soaking in syrup: 10 minutes

 

Yield

About 60 cookies

 

Ingredients for the dough

  • 1 cup olive oil
  • ½ cup vegetable oil
  • ½ cup orange juice
  • 2 tablespoons brandy (optional)
  • 1 teaspoon baking soda
  • Zest of 1 orange
  • ½ cup sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • 1 kilogram (about 7–8 cups) all-purpose flour
  • 2 teaspoons baking powder

 

Ingredients for the syrup

  • 1 cup honey
  • 1 cup sugar
  • 1½ cups water
  • 1 orange peel
  • 1 cinnamon stick

 

For the topping

  • 1 cup finely chopped walnuts
  • A pinch of cinnamon

 

Instructions

1. Prepare the syrup

  1. Combine water, sugar, orange peel, and cinnamon stick in a saucepan.
  2. Boil for about 5 minutes after it starts bubbling.
  3. Add the honey, stir, and let it simmer briefly.
  4. Remove from heat and allow the syrup to cool completely. (The cookies should be hot when dipped into the cold syrup.)

 

2. Make the dough

  1. In a large bowl, mix olive oil, vegetable oil, sugar, brandy, orange zest, and orange juice.
  2. Dissolve the baking soda in the orange juice before adding it.
  3. Add cinnamon and cloves.
  4. In another bowl, mix the flour and baking powder.
  5. Gradually add the dry ingredients to the wet mixture and gently knead until you have a soft, smooth dough that doesn’t stick. (Do not over-knead.)

 

3. Shape and bake

  1. Preheat the oven to 180°C (350°F) with the fan on.
  2. Shape the cookies into small oval pieces and press lightly with a fork or grater to create texture.
  3. Place on a baking sheet lined with parchment paper and bake for 25–30 minutes until golden brown.

 

4. Soak in syrup

  1. Once out of the oven, dip the hot cookies into the cold syrup in batches.
  2. Leave each cookie for about 10–15 seconds per side, depending on how syrupy you like them.
  3. Arrange on a platter and sprinkle with chopped walnuts and cinnamon.

 

Tips

  • Always combine hot cookies with cold syrup (or vice versa) to ensure proper absorption.
  • For extra flavor, add a little vanilla or lemon zest.
  • Store in an airtight container — they last up to two weeks and improve in flavor over time.