Finikia

These biscuits were adopted by the Jews in Sudan from their neighbours in the Greek community. Friends taught friends, who passed it on to their friends and so the recipe changed and was adapted from the traditional Greek version. I was given three different recipes for finikia and this version is a combination of the three that I think works best and stays true to them all. Sweet, crumbly and buttery, finikia are decadently delicious. 

 

30 biscuits

Syrup
Ingredients
300g caster sugar
200ml water
2 tbsps. honey
½ lime
1 piece lime or lemon rind
1 stick cinnamon

Method

  • Put the sugar and water in a pan on the hob on a high heat (don't use a non-stick pan for this)
  • Stir gently but constantly with a metal spoon until all the water is dissolved
  • Add the rind and cinnamon stick
  • Boil for 5 minutes and remove from stove
  • Add the lime juice and carefully bring the syrup back up to the boil - it should remain clear
  • Take the syrup off the heat and leave to cool

Biscuits
Ingredients
335g flour
1tsp baking powder
1½ tsps cinnamon
1 tsp. sugar
100g butter
75ml oil
75ml brandy
120ml water

talesofjewishsudanfinikia

Method

  • Mix the wet ingredients together
  • Combine the dry ingredients in a separate mixing bowl 
  • Make a crumble using the butter and dry ingredients
  • Gradually mix in the wet ingredients and combine to form a dough
  • Handling the dough as little as possible form a large sausage out of the dough and cut into slices half a centimetre thick
  • Gently roll then flatten each piece for a firmer texture with more 'bite', or leave sliced for a softer biscuit
  • Bake at 180°C for 25-30 minutes 
  • As soon as the biscuits come out the oven dunk them in the cool syrup and leave for at least two hours before eating to give the syrup time to fully infuse  
     
talesofjewishsudanfinikia