| 1 | Makes: 60 oven temperature: 180 c (350°F) cooking time: 25 minutes cream butter, sugar and orange rind until light and fluffy. |
| 2 | Gradually add oil and continue to beat on high speed until mixture thickens to whipped cream consistency. |
| 3 | Sift flour and baking powder twice and combine with semolina and spices. |
| 4 | Gradually add to creamed mixture alternately with orange juice. |
| 5 | When combined knead with hand to form a firm dough. |
| 6 | Shape tablespoonfuls of dough into ovals, place on ungreased baking sheets and pinch ends to form torpedo shape. |
| 7 | Bake in a moderate oven for 25 minutes until golden brown and crisp. |
| 8 | Cool on baking sheets. |
| 9 | In a pan stir water and sugar over heat until sugar dissolves. |
| 10 | Add honey, cinnamon bark and lemon juice and bring to the boil. |
| 11 | Boil over medium heat for 10 minutes and remove cinnamon. |
| 12 | While syrup is boiling, dip cookies in 3 at a time, turn over in syrup, then remove to a rack placed over a dish. |
| 13 | Repeat with number required for serving. |
| 14 | Store remainder in a sealed container for later dipping. |
| 15 | Sprinkle dipped cookies with sesame seeds or chopped walnuts and serve |
