Hurmasice

PREPARATION

• Preheat the oven to 375 degrees. Brush 2 baking sheets lightly with the vegetable oil.

• In a medium saucepan over medium heat, combine the granulated sugar, water, cloves, vanilla bean paste and lemon juice until the sugar dissolves. Increase the heat to high, bring to a boil, then reduce the heat as low as possible while maintaining a simmer, and simmer gently until the syrup thickens and reduces to about 3 cups, about 35 minutes. Keep warm.

• Meanwhile, beat the caster sugar, butter and orange zest with a mixer on medium-high until pale and creamy. Add the eggs 1 at a time, beating well after each addition until well combined and smooth.

• In a mixing bowl, sift together the flour and baking powder, then stir in the semolina.

• Add the flour mixture to the butter mixture and use a wooden spoon and then your hands to mix into a soft, but not sticky, dough.

• Roll about 1 tablespoon dough into a log about 1 inch wide and 2œ inches long. Press the log lightly onto the small hole side of a box grater to flatten slightly, forming a shape about 1œ inches wide by 3 inches long and about Ÿ-inch thick, or use a fork to create a pattern on the surface and press into the same shape.

• Gently peel the dough away from the grater, and use your hands to round the ends to form an oval, if needed. Place on the greased baking tray. Repeat with the remaining dough, placing about 1 inch apart. Bake until golden brown and cooked through, about 20 minutes.

• Pour the hot syrup over the hot biscuits and let rest until the biscuits soak up most of the syrup, about 30 minutes.