These little honey syrup dipped biscuits contain no butter, so are perfect for Lent.  Everybody seems to have their own favourite method of baking these – my grandmother would not make them at all, as her dear friend Evrithiki made the unquestionable best!   Evrithiki had a very light and skilful hand when shaping her Finikia.

Ingredients:

• 2 cups olive oil
• 1 cup sugar
• 1 cup water
• 6 cups self-raising flour
• juice of 2 oranges
• rind of 1 orange
• 1 tbspn freshly ground cloves and cinnamon
• Syrup made of 300ml clear honey, a cup of water, a tbspn of sugar and a cinnamon stick mixed and lightly boiled

Method:

Warm oil, then beat it in a large bowl until it goes a light colour.  Gradually add sugar and beat well.  Add rind, juice of oranges, spices, then water.  Fold in flour gradually.  Bring together lightly, leave for 5 minutes.  Take a very small piece of the mixture (less than 1 tspn) and roll into little oblong shapes.   A little tip here is to fold the dough around your index finger to leave a hollow to allow for better absorption of the syrup.

Line trays with baking paper and baked in a moderate 180 degree oven for 20 minutes or until golden. Dip cold biscuits into hot syrup as needed.  These can be sprinkled with sesame, desiccated coconut or finely crushed walnuts.