Ingredients
300g all-purpose flour
60g medium ground semolina
1 egg yolk
50ml milk (plant-based milk is also fine)
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
40g oil
125g unsalted butter
100g whole walnut

For the syrup
100g honey
200ml warm water

For garnishing (optional)
Chopped pistachio nuts

Method
Preheat the oven to 180C
Dissolve honey in the warm water and set aside until the syrup is completely cool.
In a bowl mix all ingredients until combined well. Set the dough aside for 10 min.
Roll the dough 3-4mm thick. Use a circle cookie cutter or a cup and make circle cutouts. Make grid-looking patterns on them by using a knife.
Upside down each circle and fill with the 2 halves of walnut.
Join the folds at the ends to seal it. They will make oval shapes.
Put them all on a baking paper layered flat tray and bake them for 35 min or until they get a golden color.
Take the tray off the oven and leave it on the kitchen counter for few minutes.
Pour the honey syrup over the goods while they are still warm.
Leave them for few hours before serving. You can keep them in the fridge for 2-3 days.