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 ts Baking powder
1 1/2 c  Fine semolina (farina)
1 ts 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 ts 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.