Baklava Cookies

These Baklava cookies capture the flavour of a traditional Greek Baklava. They are made with butter, ground almonds, flour, cinnamon and cloves with the heady scent of rosewater, then topped with syrup and a crunchy mix of chopped walnuts and pistachios.

Ingredients (makes approximately 13 cookies):
200g plain flour
150g ground almonds
½ tsp ground cinnamon
¼ tsp ground cloves
4 tbsp sugar
1 tsp baking powder
½ tsp bicarbonate of soda
150g melted butter
1 tbsp rosewater
3 tbsp runny honey or maple syrup
A little water (if required)

Filling & Syrup:
3 tbsp melted butter
3 tbsp white sugar
3 tbsp maple syrup or honey
¼ cup chopped walnuts
4 tbsp chopped pistachios
1 tbsp rosewater

Honey for drizzling

Method:
In a bowl, combine flour, ground almonds, cinnamon, cloves, sugar and baking soda. Mix well, add the melted butter, honey and rosewater. Mix with your hands until you have a smooth dough – if dry add a little water.
Break off equal pieces of dough and shape into small balls, about 40-50g each and place on a baking sheet lined with parchment paper.
Make a dent in the middle of each cookie to make space for the nut filling.
Bake in a preheated oven at 180c for 18 minutes. Check the cookies after 15 minutes. While the cookies are baking, prepare the syrup.
Place all the ingredients except the nuts and rosewater in a saucepan over low heat. When the sugar has dissolved, simmer for 5 minutes until syrup has thickened, remove from the heat and mix in the nuts and rosewater.
Once the cookies are done and still warm, slightly press on the indentation you made and spoon in enough of the nut mixture to fill the indentations. Drizzle the cookies with honey.
Put the kettle on and enjoy!