Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Line 3 baking sheets with nonstick baking paper. Sift 500g (1lb) self-raising flour, 2tsp ground cinnamon, 1⁄2 tsp ground cloves and 1 1⁄2tsp baking powder into a large bowl. Stir in 150g (5oz) semolina.
In another bowl, mix 250ml (8fl oz) olive oil, 100g (3 1⁄2 oz) caster sugar, zest of 2 oranges and juice of 1 orange and 125ml (4fl oz) dark brandy or rum. Add to dry ingredients. Mix to firm dough. Shape 40 walnut-sized pieces of dough into ovals. Place on trays and flatten. Bake for 25-30 mins.
Meanwhile, prepare syrup. Put 200g (7oz) granulated sugar, 200ml (7fl oz) Greek honey, 200ml (7fl oz) water and 1tsp ground cinnamon in a pan. Heat gently, stirring. Bring to the boil and bubble for 10 minutes. Turn off heat. Pour syrup into shallow tray. Dip biscuits in for 2-3 mins, flip and leave to soak for 2-3 mins more.
Remove from tray and sprinkle with 100g (3 1⁄2oz) chopped walnuts while sticky.
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