Honey Shortbread Greece

This recipe comes from the 1995 cookbook greek cooking & makes, for me, an unusual, tasty shortbread.

Preheat oven to 350 degrees f , then grease & flour several baking sheets.

For the shortbread ~ in a medium bowl whisk or sift flour , baking powder & baking soda together.

In a large bowl combine oil , sugar , brandy , oj & zest.

Gradually add dry ingredients to liquid ingredients , combining well after each addition.

Shape dough into ovals about 3 inches long , & place them well apart on prepared baking sheets.

Bake about 20 minutes , then remove from oven & allow to cool on the baking sheets.

For the syrup ~ if you are not going to freeze the shortbread , in a saucepan , mix syrup ingredients together & bring to a boil.

Boil rapidly for 5 minutes to thicken , then allow to cool.

Dip cooled shortbread into the syrup & sprinkle with nuts & cinnamon , allowing to set slightly before serving.

all-purpose flour, baking powder, baking soda, olive oil, granulated sugar, brandy, orange juice, orange zest, walnuts, ground cinnamon, honey, water