Greek Honey-Soaked Biscuits (Finikia)

Greek Honey-Soaked Biscuits (Finikia)


12 people made this

About this recipe: These biscuits are made with semolina and flavoured with cinnamon, cloves and orange. After baking, they're dipped in a lovely honey syrup infused with cinnamon and lemon. Those who love Mediterranean flavours will love these!


Serves: 60 

  • 110g butter, softened
  • 100g caster sugar
  • grated zest of 1 orange
  • 125ml corn or rapeseed oil
  • 300g plain flour
  • 250g semolina
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 125ml orange juice
  • 250ml water
  • 200g caster sugar
  • 175g honey
  • 1 cinnamon stick
  • 2 teaspoons lemon juice
  • 60g finely chopped walnuts

Prep:45min  ›  Cook:25min  ›  Ready in:1hr10min 

  1. Preheat oven to 180 C / Gas 4. Grease baking trays.
  2. In a large bowl, cream together the butter, caster sugar and orange zest. Gradually mix in the oil and beat until light and fluffy. Combine the flour, semolina, baking powder, cinnamon and cloves; beat into the fluffy mixture alternately with the orange juice. As the mixture thickens, turn out onto a floured board and knead into a firm dough. Pinch off tablespoonfuls of dough and form them into balls or ovals. Place cookies 5cm apart onto the prepared trays.
  3. Bake for 25 minutes in the preheated oven, or until golden. Cool on baking trays until room temperature.
  4. To make the syrup: In a medium saucepan, over medium heat, combine the water, caster sugar, honey, cinnamon stick and lemon juice. Bring to the boil and boil for 10 minutes. Remove the cinnamon stick. While the mixture is boiling hot, dip the biscuits in one at a time, making sure to cover them completely. Place them on a wire rack to dry and sprinkle with walnuts. Place greaseproof paper under the rack to catch the drips. Keep finished biscuits in a sealed container at room temperature.

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