Recipe and text from Kiki Vagianos of The Greek Vegan
These sweet, crumbly, so tasty treats are made traditionally at Christmas time in Greece but, truth be told, I love them all year round. It’s so quick and easy to whip up a batch, finikia may just become your go-to Greek cookie!
A few simple ingredients are all you need and they’re all things you probably have in the kitchen right now. Bonus, the dough keeps refrigerated for up to two weeks in case you want to bake a quick panful when friends drop in. The syrup can be made with either honey or agave nectar and is authentically flavored with cinnamon stick and orange peel. Sprinkle with chopped walnuts and try not to eat them all at once!
This recipe makes 2 dozen finikia and can be easily doubled. If you prefer a sweeter cookie, add up to another 1/4 cup of sugar to the recipe here. I like a less sweet cookie because the syrup sweetens them perfectly for my taste.
My father likes a sweeter cookie and sometimes likes to have them syrup-free with coffee for breakfast. Any way you choose to enjoy them, you won’t be disappointed!
3 1/2 cups of AP flour
1 cup of vegetable oil
1/2 cup orange juice
1/3 cup sugar
1 tsp orange zest
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 cup honey or agave nectar
1 cinnamon stick
1/4 cup sugar
1 – 1 1/2 cups orange juice (fresh squeezed if possible)
1/2 cup water
1 tbsp orange zest
Combine dry ingredients in medium bowl. Set aside.
Combine wet ingredients in medium bowl. Dissolve sugar in orange juice then drizzle in vegetable oil while whisking to incorporate well. Set aside.
In large bowl, combine 1/3 of dry ingredients into 1/3 of wet ingredients. Mix well. Continue incorporating we/dry ingredients by thirds until dough comes together and pulls away from side of bowl.
Allow dough to rest for at least 15 minutes. Roll into balls (about 1/4 cup of dough per cookie) and shape ball gently into oblong small mound about a 1/2″ thick. You can also bake theses as ‘drop’ cookies, simply dropping tablespoonfuls of dough onto the pan or roll them out and use your favorite cookie cutters! This recipe makes 2 dozen cookies.
Bake at 350 degrees for 25 minutes until edges are just golden brown. Remove from pan and dip in syrup.
While finikia are baking, combine all syrup ingredients in a medium saucepan over medium low heat for approx. 10 minutes stirring occasionally to incorporate. Taste as it’s cooking to see if you prefer a bit more honey/agave or a bit more orange juice. In summer, I like a lighter, more citrussy syrup. In winter, I find myself using more honey and cinnamon and less orange juice. Remove from heat and dip cookies in syrup while both cookies and syrup are still warm.
Sprinkle with chopped walnuts or pistachios.
Kiki Vagianos is The Greek Vegan! Kiki lives and cooks in Boston. She spends her free time collecting, testing and posting favorite traditional Greek recipes at The Greek Vegan website. She loves sharing these simple and delicious authentic dishes and helping to bring them back into kitchens throughout the Greek diaspora. Kali Orexi!
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