Another firm favourite to enrichen the Christmas table.
250 g butter (leave out of the fridge well before use)
1 glass olive oil
1 kilo flour
1 glass sugar
1 tub plain greek yogurt 200 g
1 tsp ground clove
1 tsp ground cinnamon
1 tsp baking powder
1 cup ground walnuts
Grated peel from two ripe oranges
2 glasses sugar
3 glasses water
2 glasses honey
1 glass crushed walnuts and 1 tsp ground cinnamon to decorate
Put the butter into a large bowl and beat well. Add the remaining ingredients altogether, except the ground walnuts, to the bowl and mix with your hands till you have a nice firm mixture, which is easily rolled and not sticky.
Add the ground walnuts and mix. Roll into finger thick biscuits and place on a greased baking tray, or use greaseproof paper. Leave plenty of room between the biscuits to allow them to swell. Take a fork and make a criss cross pattern on the surface (nut nests). This will squash the mixture down somewhat. Squish them back into shape again with your fingers whilst they are still on the tray. Bake for approx. 20/22 minutes at 175 centigrade. Remove from the baking tray and cool for a few minutes.
In the meantime, prepare your syrup. Put all of the ingredients into a pan and bring to the boil, reduce the heat to a slight simmer and begin adding your biscuits, enough to fill the surface of the syrup. Flip them over in the syrup to soak from both sides then remove onto a tray and sprinkle liberally with the crushed walnuts and cinnamon mix.
Don`t leave in the syrup for too long as the biscuit will disintegrate. Some people prefer to leave them to soak thoroughly. I prefer to leave for just 2 or 3 minutes, this soaks the outside of the biscuit but leaves the interior a little crisp.