Categories: Cookies 
      Yield: 60 servings 
  
    125 g  Butter 
    1/2 c  Caster sugar 
      1    Orange (grated rind only) 
    1/2 c  Corn or peanut oil 
  2 1/2 c  Plain flour 
      4 t  Baking powder 
  1 1/2 c  Fine semolina (farina) 
      1 t  Ground cinnamon 
      1 pn Ground cloves 
    1/2 c  Orange juice 
           Toasted sesame seeds *OR* 
           Chopped walnuts 
 
-----------------------------------SYRUP----------------------------------- 
      1 c  Water 
      1 c  Sugar 
    1/2 c  Honey 
      1    Piece of cinnamon bark 
      2 t  Lemon juice 
  
  Makes: 60 
  Oven temperature: 180 C (350 F) 
  Cooking time: 25 minutes 
  Cream butter, sugar and orange rind until light and fluffy. Gradually add 
  oil and continue to beat on high speed until mixture thickens to whipped 
  cream consistency.  Sift flour and baking powder twice and combine with 
  semolina and spices.  Gradually add to creamed mixture alternately with 
  orange juice.  When combined knead with hand to form a firm dough. 
  Shape tablespoonfuls of dough into ovals, place on ungreased baking sheets 
  and pinch ends to form torpedo shape.  Bake in a moderate oven for 25 
  minutes until golden brown and crisp.  Cool on baking sheets. 
  In a pan stir water and sugar over heat until sugar dissolves.  Add honey, 
  cinnamon bark and lemon juice and bring to the boil.  Boil over medium 
  heat for 10 minutes and remove cinnamon. 
  While syrup is boiling, dip cookies in 3 at a time, turn over in syrup, 
  then remove to a rack placed over a dish. Repeat with number required for 
  serving.  Store remainder in a sealed container for later dipping. 
  Sprinkle dipped cookies with sesame seeds or chopped walnuts and serve.