HURMASICE RECIPE

INGREDIENTS:
vegetable oil, to grease
2 eggs
by Unknown Author is
licensed under
165g (3/4) caster sugar
1 orange, zest finely grated
125g butter, softened
330g (1 1/2 ) plain flour, sifted
1/2 tsp baking powder
50g (1/4 cup) fine semolina

SYRUP
800g granulated white sugar
1 litre (4 cups) water
1 lemon, juiced
8 cloves
1 tsp vanilla bean paste
Preheat oven to 200C (180C fan-forced).
Brush two large shallow oven trays with oil to grease.

To make the syrup, combine the sugar, water, lemon juice, cloves and vanilla bean paste
in a medium saucepan and stir over medium heat until the sugar dissolves. Bring to boil,
reduce the heat to lowest possible heat and simmer gently, for 35 minutes or until the
syrup thickens are reduces to about 900 ml.

Meanwhile, to make the dough, use an electric mixer to beat the butte, sugar and orange
zest until pale and creamy. Add the eggs one at a time, beating well after each addition
until well combined and smooth. Sift together flour and baking powder into a bowl, then
stir in the semolina. Add to butter mixture and use a wooden spoon and then your hands
to mix to a soft dough.

Roll about a tablespoonful of dough into a log about 2 cm wide and 6.5 cm long. Press
the log tightly onto the small hole-side of a box grater to flatten slightly to form a biscuit
about 4 cm x 7 cm and about 1 cm thick and to create a pattern on the surface. Gently
peel the dough away from the grater and then use your hands to round the ends slightly
to form an oval if needed. Place on the greased baking tray. Repeat with the remaining
dough, placing about 2 cm apart.

Bake the biscuits for about 20 minutes, swapping the trays half way through baking until
golden brown and cooked through. Pour the hot syrup over the hot biscuits. Set aside
until the biscuits soak up most of the syrup (this will take about 30 minutes).
These biscuits will keep in an airtight container in the fridge for 2 weeks, with the syrup
spooned over. Serve straight from the fridge or at room temperature.
 
Baker's tip
• This should be a soft play dough-like consistency: soft but not sticky.
• You can also use a fork to imprint your biscuits if you wish.

• The longer you keep the biscuits soaking in the syrup, the better they will be.