The York School: Junior School Cookbook 2014

Junior School Cookbook 2014

Gazpacho Soup - The Guccione Family Ingredients: ● 5 Red tomatoes chopped ● 1 Cucumber chopped ● 1 Garlic clove ● 1 medium sized pepper chopped ● 2 Pieces of day old bread ● 2 to 4 spoons of wine vinegar ● 8 to 10 spoons olive oil ● Salt ● 1/2 cup of water Preparation: ● Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate for at least 2 hours, allowing flavors to blend.

Gluten Free Make-A-Pizza - Joanne Schwindt Ingredients: ● 1 Package of Bob's Mill GF Pizza Crust (on the package it reads that) you will need): ● 2 Eggs ● 2 Tbsp Olive of Oil ● 1 1/2 cups of warm water ● 1 package of yeast which is provided ● 2 wooden spoons ● 2 bowls (stainless steel works well) ● 2 pizza trays ● 2 silicone bushes + small bowl for the olive oil brushing Your Favourite Toppings: ● Tofu ● Tomato Sauce ● Cheese ● Ham ● Mushrooms ● Peppers .

Preparation: ● Once you have mixed PIZZA CRUST ingredients together you will need to separate the dough mixture into two bowls and let it stand for about 10-20 minutes or longer if you want to make the pizza at a later time. ● Once you have let it stand for the required time brush some olive oil on your pizza tray using a silicone brush. ● Get the dough, no kneading necessary. ● SECRET METHOD! make sure you have water in a bowl. As you spread the dough on the pizza tray make sure your hands are wet constantly as the water helps to spread out the dough into a circular shape (or the shape of your pizza tray). ● Get it as thin as you can. The trick is the more water on your hands the easier it spreads. Once it is spread to your satisfaction brush on some more olive oil as the first topping. ● Add your toppings. ● Place in the oven for the required time. Oven temperatures vary. According to the recipe on the Bob Mill's package it reads about 20-25 minutes. I have had to play with this time as my oven bakes at a higher temperature, so I put it in for about 17 minutes.

Coconut Black Rice Pudding - Denise Liu, Junior School Library Technician Creamy, chewy, crunchy! It’s my new go-to potluck dish for so many reasons. Aside from the fantastic nutty flavour of black rice, it’s so easy to prepare and share with friends who have various food intolerances. Knowing that we can all enjoy this treat (gluten-free, dairy-free, nut-free) makes it worth the trip to my local Asian grocer. Top this pudding with a generous heap of sliced fresh fruit (mango works best), coconut milk and toasted coconut flakes.

From Sarah Britton’s amazing food blog, My New Roots http://www.mynewroots.org/site/2014/01/coconut-black-ricebreakfast-pudding/ Ingredients: ● 1 cup / 200g black rice, soaked overnight (if possible) ●

Preparation: ●

Measure out rice, rinse and cover with water. Let soak overnight or for up to 8 hours (even one hour makes a difference! Soaked rice cooks quicker and provides a better texture). Drain and rinse well again.

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Place rice in a pot with coconut milk, water, salt and vanilla extract. Bring to a boil, reduce to simmer and cook covered, stirring frequently, until the rice is tender and most of the liquid has been absorbed (you still want a little liquid), about 25-30 minutes. (If you have soaked the rice for less than 8 hours, it will help to add an extra 1/3 cup of water, and cook for an additional 5-10

1 can full-fat coconut milk (reserve a few tbsps for

minutes.) Add 1 Tbsp maple syrup and fold to combine. Remove from heat

garnish)

and set aside.

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½ cup water

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¼ tsp. fine grain sea salt

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Prepare all the fruit that you would like to accompany the pudding.

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1 tsp. vanilla extract

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To assemble, scoop out desired amount of black rice into a bowl, top with fruit,

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3 Tbsp. maple syrup, or other sweetener of choice (reserve two tablespoons for garnish)

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1/3 cup coconut flakes, lightly toasted

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Fruits for topping (your choosing):

toasted coconut, a drizzle of coconut milk and maple syrup. Enjoy hot or cold.

Pudding keeps well in the fridge for a few days.

Grilled Chicken Breast with Apple and Pear Salsa - The Lawson Family Ingredients: salsa ● ● ● ● ● ● ● ●

Preparation: ●

2 apples , skin on, cored and diced 2 pears, skin on, cored and diced 1 tsp freshly squeezed lemon juice ⅓ cup red onion, diced 1 fresh serrano chile, cored, seeded and minced 2 tomatoes, seeded and diced 1 tsp apple cider vinegar 1 tbsp extra-virgin olive oil

meat ● salt and pepper to taste ● 4 boneless, skinless chicken breasts

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In medium bowl, combine apple, pears and lemon juice .Toss to coat.

Add remaining salsa ingredients and stir.

Season with salt and pepper to taste.

Leave at room temperature for a few hours for flavor to develop.

Preheat grill to 400 f.

Season chicken on both sides with salt and peppers, and set on grill.

Close lid and grill for 5 minutes, then rotate breasts 90 degrees to create grill marks.

Close lid and grill for an additional 5 minutes.

Flip chicken, lower heat to 325 f and cook for 10 minutes.

Remove chicken from grill, set on plate, and loosely cover with foil. Let stand for 10 minutes.

Plate chicken and add salsa.

Sweet Potato Butternut Squash Soup - The Kernaghan Family Makes a large pot of soup

Ingredients:

Preparation: ● ●

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1 medium sized butternut squash cut in to chunks skin off

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2 sweet potatoes not chopped

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1 apple chopped skin on or off up to you

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2-3 cups of homemade chicken stock (more or less based on the consistency you prefer)

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4 garlic cloves chopped

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1 medium onion chopped

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1/2 teaspoon of ginger

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1 teaspoon of sage

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1 teaspoon of thyme

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1/4 cup of butter or olive oil

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salt & pepper

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olive oil

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1/4 cup of water

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Pre-heat the oven to 350.

Start by roasting the squash in a pan until soft. Before roasting toss squash in olive oil and salt & pepper, not too much oil.

At the same time pierce the sweet potatoes and place them in the oven to roast until a fork goes them through easily.

While the roasting is going on cook the onions and garlic in a pan with butter (or olive oil) until translucent, set aside. In a small pot place the chopped apple together with 1/4 cup of water and cook until softened. Set aside.

When roasting is complete let the sweet potatoes cool and peel skin off.

Put sweet potato in a food processor along with the squash, cooked onions, garlic, apple and 1/2 a cup of stock.

Puree until smooth and place in a large pot with 1 and a 1/2 cups of stock and the dried spices.

Heat to a simmer, then add stock until you get the consistency you prefer.

Add salt and pepper to taste. Serve with grated apple on top.

You could also add heavy table cream to the soup, depending on what you would like.

Another variation would be to play with the dried spices, you can use different types to bring out different flavours.

Modified Fresh Green Goddess Bowl - Jennifer Wyatt, Junior School Vice Principal Ingredients: ● 1/2 cup rice, cooked ● 1 kale bunch, steamed (or swiss chard or dandelions) ● 2 tbsp sunflower seeds, toasted ● pickled ginger ● ½ package of tofu or tempeh (marinated and baked in tamari, sesame oil, water, garlic powder) ● 1/2 cup tahini ● 2 cloves garlic, chopped ● ½ bunch cilantro, chopped ● ½ lemon (juice) ● ¼ cup water ● pinch sea salt ● 2 tbsp tamari ● ½ lemon (juice) ● ½ tbsp sesame oil ● ½ tbsp ginger, minced

Preparation: ● Make tahini sauce by putting tahini, garlic, cilantro, lemon juice, water and sea salt in food processor. ● Make simple sauce by boiling tamari, lemon juice, sesame oil and ginger for 10 minutes. ● Place rice in bowl. Pour tahini sauce over top. ● Layer with greens. ● Pour over simple sauce. Add tofu or tempeh. ● Sprinkle sunflower seeds and pickled ginger on top.

Chickpea Tacos - Karen Smith, Junior School French Teacher (from LCBO magazine) This is a super easy and healthy main that is best made a day or two ahead to let seasonings soak in. Great for a busy weeknight!

Ingredients: ● 1 Tbsp vegetable oil ● 1 small onion, diced ● 1 red pepper chopped ● 2 garlic cloves, minced ● 1 large can chickpeas, rinsed and drained ● 2 large plum tomatoes, diced ● 1 tsp oregano ● 1 tsp cumin ● 1 ½ tbsp chili powder ● 1 cup frozen corn ● Hard or soft taco shells ● Taco toppings: ○ salsa, sour cream, lettuce, avocado, tomatoes Preparation: ● Heat oil in large pan. Add onion, pepper and garlic until onion is soft (3-5 minutes). Add chickpeas, tomatoes and spices. Cook 5 minutes until tomatoes are well cooked. Stir in corn and cook until hot.

Marinated Goat Cheese Dip - Maria Barnden, Junior School JK Teacher Ingredients: ● 8 ounces soft fresh goat cheese, sliced ● ½ cup kalamata olive, sliced - I used mixed olives - green and black for colour - and then use my food processor ● 2 tbsp sun-dried tomatoes packed in oil, sliced - use food processor here too... ● ¼ cup fresh basil, chopped ● 3 tbsp balsamic vinegar ● 2 garlic cloves, minced ● 1 tbsp fresh rosemary, chopped ● 1 tbsp fresh thyme, chopped ● 1 tsp fresh coarse ground black pepper ● 3 tbsp extra virgin olive oil, more to taste Preparation: ● Arrange cheese in a shallow dish in a single layer. Scatter olives, sundried tomatoes and basil over and around it. ● In a small bowl, combine vinegar, oil, garlic, rosemary, thyme, and pepper. Pour over cheese. ● Marinate a few hours in the fridge or overnight. Serve at room temperature with grilled or fresh bread.

Quick Shrimp Tacos - The Smith Family Ingredients: ● ● ● ● ● ● ● ● ● ● ●

8 tortillas (whole wheat or for gluten-free diets, corn) 1 lime 1 tsp ground coriander (divided - 1/4 for sauce, 3/4 for shrimp) kosher salt extra virgin olive oil 1 red onion, sliced 1 lb medium shrimp peeled, deveined and roughly chopped ½ tsp ground cumin pinch of red pepper flakes 1 cup finely shredded green cabbage ¾ tsp lime zest

Suggested Toppings: ○

cilantro (chopped), fresh avocado (chopped or sliced), salsa, fresh tomato (chopped), hot peppers (chopped)

Sauce: ● ● ● ●

1/2 cup sour cream or plain greek yogurt 1/2 tsp lime zest 1/4 tsp coriander large pinch of salt

Preparation: ● ● ● ●

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Mix all ingredients together, set aside Heat oil in skillet (medium heat) Add onions and cook until translucent Once onions translucent, increase heat and add shrimp, remaining coriander (3/4 tsp), cumin (1/2 tsp), pepper flakes and 1/4 tsp salt, cook about 2 mins or until all pink.

Squeeze lime juice over mixture (1 lime), add remaining zest and stir, remove from heat. to assemble: spread sauce on heated tortilla, then cabbage, shrimp mixture and whatever toppings you would like!

Chocolate Chip Oatmeal Cookies - The Sklenka Family Ingredients: ● ● ● ● ● ● ● ● ●

150g unsalted butter 3/4 cup soft brown sugar (the recipe calls for 1 cup, but I cut the sugar down) 1 egg, lightly beaten 2 teaspoons vanilla extract 1 cup plain (all purpose) flour 1 teaspoon baking powder a pinch of salt 2 1/3 (235g) cups rolled oats 1 (175g) cup choc chips

Preparation: ●

Preheat oven to 350 degrees, line three large baking trays with baking paper.

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Cream the butter and sugar together until fluffy and smooth. Add the egg and vanilla extract and beat till smooth. Sift the flour, baking powder and salt into the bowl and mix lightly. Add the oats and choc chips and stir to combine.

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Roll tablespoons of mixture into balls and place on the baking trays. Flatten the balls with a fork dipped in flour.

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Bake the cookies for 10 minutes, or until pale golden if you like them to be soft and chewy and longer if you like them with a bit of crunch.

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Remove from the oven and cool on trays for 5 minutes before transferring them to a wire rack to cool completely.

Beef Roast - The Lawson Family Ingredients: ● ● ● ● ● ● ● ●

2 tbsp minced garlic 2 tsp dried thyme 1 tsp dried rosemary 1 tbsp salt 1 tsp pepper 1 tbsp olive oil 2 lbs cross-rib roasts 2 tbsp balsamic vinegar

Preparation: ● ● ● ● ●

Brush the roast with balsamic vinegar.

Mix garlic, thyme, rosemary, salt, pepper and olive oil to make a paste and apply to meat.

Roast meat at 450 for 15 minutes.

Reduce heat to 350 and cook for 40 to 60 minutes.

Remove from oven; cover loosely with foil and let stand15 to 25 minutes.

Watermelon Lemonade - The Kernaghan Family Makes 2 full glasses I quadrupled it to fill a pitcher. The kids love it.

Ingredients: ●

1/4 cup fresh squeezed lemon juice

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1/2 cup fresh watermelon puree, strained to remove seeds.

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3 tablespoons of simple syrup

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3/4 cup cold water

Stir ingredients together and serve over ice.

Variations: Add some fresh mint, use sparkling water: 1/4 of a cup sparkling + 2/4 cup water.

IMPORTANT NOTE: Please make your own simple syrup, it is the only way to go. 1 part water 1 part white sugar. Cook until the sugar dissolves and let it cool. EASY and so much better than store bought.

Pasta with Eggs and Cheese - The Nash Family Pasta Carbonara (if you add bacon, and we also like to add peas) Ingredients: ● ● ● ●

3 eggs ½ cup freshly grated Pecorino Romano or Parmesan cheese 1 lb linguine (or other long pasta) salt & freshly ground pepper

Preparation: ● ● ● ● ● ● ● ● ●

Put a large ovenproof bowl into a 200 degree oven for 5 minutes just to warm it up.

Make the pasta When the bowl is warm, crack the eggs into and whisk until uniformly coloured.

Stir in cheese Once pasta is cooked, scoop out one cup of the water in case you want it later Drain pasta Toss pasta with the eggs and cheese in the warm bowl (if it's too dry, add back a little of the reserved water) Add salt, pepper, more cheese if you wish If you want to turn it into Carbonara, use crispy bacon or pancetta and chop or crumble it in (depending on the size of the meat).

Peas can will be too mushy if cooked first. Just add them and stir into the warm bowl of pasta.

Southern Oven Baked Chicken - Susan Charron, Junior School Principal Ingredients: ● ● ● ● ● ● ● ● ●

½ cup buttermilk 2-3 drops hot red pepper sauce ½ cup cornflakes, crushed 3 tbsp all purpose flour ¼ tsp salt ¼ tsp freshly ground pepper 2 lbs chicken parts, skinned 4 tsp canola oil Add 1 tsp vinegar to ½ c skim milk

Preparation: ● ● ● ● ● ● ●

Preheat oven to 400, spray large baking sheet with nonstick cooking spray In a shallow bowl, combine buttermilk and pepper sauce.

On a sheet of wax paper(plastic bag), combine crumbs, flour, salt, and pepper.

Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely.

Place the chicken on the baking sheet; drizzle with the oil.

Bake 30 minutes; turn the chicken over.

Bake until cooked through, 15-20 minutes longer.

Healthy Oatmeal and Sweet Potato Raisin Cookies Karen Smith - Junior School French Teacher (adapted from Double Delicious ) Ingredients: In a large bowl mix together, ● 1 ½ cups oats ● 1 cup multigrain or whole wheat flour ● ½ cup raisins ● ⅓ cup walnuts (optional) ● 2 tbsp hemp hearts (optional) ● ½ tsp baking powder ● 1 tsp each cinnamon and allspice ● ½ tsp nutmeg ● ¼ tsp salt In another bowl mix together, ● 6 tbsp canola oil ● ½ cup brown sugar ● ½ cup sweet potato ● 2 egg whites ● 2 tsp vanilla

Preparation: ● Mix wet with dry ingedients and stir in ⅓ cup chocolate chips ● Drop by the tablespoon on a parchment lined baking sheet. ● Flatten with a fork. Bake 12-15 minutes at 350 F. ● Cool on a rack.

I usually make a double batch and freeze some.

Good Morning Smoothie - Elissa Kline-Beber, York School Social Worker Ingredients: ● ● ● ● ● ● ●

pineapple chunks frozen strawberries, blueberries, raspberries (combination or just one) ½ lime coconut water basil leaves hemp, chia or flax seeds ice

Blend together in a heavy duty blender)

Black Bean and Corn Salad - The Bhattacharjee Family Ingredients: ● ● ● ● ● ● ● ● ● ● ●

1 can of black bean (preferably no salt version) 2 cobs of corn (cut off the cob and grilled), or char frozen corn in a frying pan until lightly grilled 1 large red (or orange) pepper, finely diced 1 garlic clove, minced 1/2 c chopped cilantro 1/2 tsp ground cumin Juice of 1 large lime 1/4 c of olive oil (or even less) Hot sauce to taste Salt to taste Pepper to taste

Preparation: Combine all ingredients in a large bowl. Mix well. Chill and remove from fridge 20 minutes before serving.

COOKIES WITH SWEET MILK JAM (DULCE DE LECHE) Patricia Indart, Junior School Receptionist Ingredients: ● 1 stick soft butter (room temperature) or 100 grams ● ¾ cup sugar ● 1 egg yolk ● 1 whole egg ● 1 ¼ cup of cornstarch ● ½ cup all purpose flour or ( spelt flour ) ● 1 teaspoon of baking powder ● 1 can of condensed milk (Eagle brand)or a Jar of Dulce de Leche ● 4 tablespoons of coconut Preparation: ● Mix butter with sugar until you get a creamy texture, add the egg then the egg yolk, one at a time stir. ● Add the cornstarch, flour and the baking powder, keep mixing until the dough is smooth. ● Once the dough is ready, let it rest for 15 minutes. ● With a rolling pin extend the dough and using cookie cutters make round shape cookies. ● Bake : 350 Time : 12 minutes Filling Preparation: ● Put one can of condensed milk in boiling water for an 1 hour & ½ once ready put the can into the refrigerator to let it cool , then open the can and you will find a nice spread like a soft jam (sweet milk jam or dulce de leche ). ● Now that the cookies are baked, spread the jam in the middle and add coconut around the cookies.

Village Vegetable Pita Pockets (Tsaitia) - The Costakos Family Ingredients: dough ● ● ● ● ● ●

1 egg ½ cup extra virgin olive oil 1 tbsp white vinegar ½ tsp salt 4 cups purpose flour tepid water

filling ● ● ● ● ● ● ●

1 kg spinach (large leaf) 1 cup finely chopped parsley 1 cup finely chopped dill 1 cup finely chopped spring onions 1 cup grated Greek feta cheese ½ tsp salt ½ cup extra virgin olive oil

Preparation: ● In a large mixing bowl add the flour and salt ● make a well in the centre and add the slightly beaten egg, olive oil and vinegar ● mix everything together with your hands ● knead until the dough is soft ● divide the dough into 6 equal parts and shape them into balls ● wrap each ball in a greased piece of plastic wrap and let sit for min 2 hrs ● In a large mixing bowl add the spinach, parsley, dill, onions, feta, olive oil and salt. ● mix all of the ingredients together by hand and place aside ● on a clean flat surface sprinkle some flour, place ball of dough and sprinkle more flour over it ● using a rolling pin, roll and shape into a round thin sheet of dough (filo) ● add ⅙ of the mixture into the centre of the filo and close the pita pocket folding each of the flour flaps, using some tepid water to make the flaps stick ● prepare a non-stick fying pan by adding some olive oil (pan must be greased well) and place on low heat ● add the pita pocket and fry until lightly brown on the underside, then flip to brown other side ● cut each pita pocket into square pieces, place on a platter and sprinkle with feta

Healthy Morning Granola - Lynn Wychopen, Junior School JK Teacher

Ingredients: ● ● ● ● ● ● ● ● ● ● ●

2 cups rolled oats 1/2 cup whole wheat flour 1/2 cup unsweetened flaked coconut 1 tsp ground cinnamon 1/2 tsp ground ginger

Preparation: ●

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1/4 cup orange juice 3 Tbsp pure maple syrup 1/2 cup chopped nuts (almonds, walnuts, or omit) 1/2 cup diced dried fruit (raisins, apricots, cranberries)

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Preheat the oven to 300°F. Line a baking sheet with aluminum foil and spray with vegetable oil.

Combine the oats, flour, cinnamon, ginger, oil, orange juice, maple syrup and nuts in a mixing bowl; mix thoroughly. Place on the prepared baking sheet and bake for 35 minutes, tossing once to prevent burning.

Add the dried fruit. Serve immediately or store in an airtight container

Swedish Meatballs - Mary Moffat Johanson, Junior School SK Teacher Ingredients: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

2 slices day-old white bread, crumbled 1/2 cup heavy cream 1 teaspoon butter 1 small onion, minced 2/3 pound ground beef 1/3 pound finely ground pork 1 egg 1 tablespoon brown sugar(optional) 1 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/8 teaspoon ground ginger(optional) 1 tablespoon butter 1/4 cup chicken broth 3 tablespoons all-purpose flour, or as needed 2 cups beef broth, or as needed 1/2 (8 ounce) container sour cream

Preparation: 1.

2.

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5.

Preheat oven to 350 degrees F (175 degrees C).

Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.

Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.

Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.

To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.

No Bake Brownies - Kendra Hutton, Junior School SK teacher

Ingredients: ● ● ● ● ●

1 cup (packed) soft Medjool dates (about 10 or 11), pits removed 1 cup raw walnut pieces 1/2 cup cacao powder pinch sea salt 1 Tbsp – 1/c cup cacao nibs (use quantity to taste)

Preparation: Place walnuts in a food processor and grind for a couple seconds to form a coarse flour. Add pitted dates, cacao powder and salt, processing until a moist, crumb-like dough has formed. Depending on the natural moisture of the dates, you may need to add a touch of water (1 tsp at a time) to get the crumbs to “stick” when pinched together.

Spread the crumbs into an 8×8-inch pan, sprinkle with cacao nibs, and press firmly into a solid brownie layer. Cut into bitesize squares and serve. Alternately, press and roll brownie dough into small balls to make brownie bites.

Makes: 24 small squares

Honey Cookies with Walnuts (Melomakarona) - The Costakos Family Ingredients; ● ● ● ● ● ● ● ● ● ● ● ● ●

1 ¼ cup veg shortening (I pkg crisco) ¾ cup sugar 1 cup canola oil 1 tsp cinnamon ½ tsp fine ground cloves 1 egg 1 tbsp honey 1 tbsp baking soda 1 tsp baking powder 9 cups all purpose flour 1 cup orange juice 2 tbsp lemon juice zest of 1 orange and ½ of a lemon

Syrup: ● ● ● ● ●

250 ml honey 2 cups sugar 2 cups water 1 tbsp lemon juice 1 whole cinnamon stick

Preparation: ● preheat oven to 300 ● prepare 4 cookie sheets lined w parchment paper ● using a mixer, cream shortening and sugar, add canola oil, cinnamon, cloves, egg, honey, zest, and juice (dissolve baking soda in juice before adding) ● sift baking powder and flour together and add to mixture (add about ½ then keep adding until the dough is soft yet firm) ● transfer dough to large mixing bowl and knead by hand until the dough feels ready to shape (not sticky) ● place dough (size of a walnut) in hand and roll to a cylinder shape ● bake for 20 mins or until golden, remove from oven and allow to cool ● now prepare the syrup - in a large saucepan add honey, sugar, water, lemon juice and stick of cinnamon - bring to a boil, then reduce heat and allow to simmer for 5 mins (it will thicken slightly) ● With a slotted spoon, place cookies (a few at a time) in the hot syrup and allow them to absorb syrup. ● place on a platter, sprinkle with finely crushed walnuts, cool slightly and sprinkle with cinnamon ● makes approx 60 cookies