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honey biscuits

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Its almost Rosh Hashanah the Jewish new year,  At our Rosh Hashanah seder dinner, we enjoy fried fish cakes, matzo ball soup, roast chicken, tzimmes (sweet baked carrots and pumpkin) and of course slices of tart green apple dipped in honey…..we eat these foods to wish our friends and family a sweet and prosperous new year.  And each year we eat honey biscuits and honey cake as well.

Instead of traditional honey cake, this year, I’ve baked some Greek honey biscuits or Melomakarona.  A light shortbread biscuit, filled with cinnamon coated walnuts.  The Melomakarona are dipped in an orange and honey syrup when they come out of the oven.  Our kitchen smells heavenly and we can’t wait to try these.   We wish everyone…………L’Shana Tova, which means “For a good year” in Hebrew.

 

So these biscuits have 3 steps or elements.  First preheat oven to 170 degrees

biscuit dough – ingredients

  • 1/2 cup grape seed oil

  • Juice and zest of 1 large orange

  • 6 tablespoons sugar

  • 2 1/4 cups sifted self raising sugar

For the dough, combine the juice, zest, sugar and flour and mix well.  The dough should be soft not too sticky.

filling – ingredients

  • 3/4 cup coarsely crushed walnuts

  • 1/2 teaspoon sugar

  • 1 teaspoon cinnamon 1/4 teaspoon honey

  • 1/4 teaspoon cognac

For the filling, combine all ingredients in a small bowl and mix

syrup – ingredients

  • 1/3 cup sugar

  • 1/2 cup water

  • 1/2 cup honey

  • 1 cinnamon stick

  • 2 cloves

  • 1/2 orange (after the juice has been squeezed out)

For the syrup, combine all ingredients (except honey) in a small pot, bring to the boil.  Add the honey, stir and remove from heat to cool.

 

When all 3 elements are made and ready……

  1. Take about 1 tablespoon of the biscuit dough and roll into a ball.

  2. Flatten the ball of dough in the palm of your hand and place a small amount of filing in the middle.  Enclose and roll into a ball and place on a lined baking tray

  3. Once all biscuits are rolled, bake for 18 minutes.

  4. When the biscuits are golden brown, cool sightly before rolling quickly in the cooled syrup

  5. Place biscuit on a wire rack, sprinkle with remaining filling to cool

These biscuits can be stored for 3 or 4 days in an airtight container.

 

 

 

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