Directions:
Preheat oven to 350
degrees F (175 degrees C).
Place flour, baking powder, salt and sugar into an
electric mixer's mixing bowl and mix well; blend eggs
and 1/2 cup oil into mixture. Pour orange juice and
orange zest into mixture; mix well. When the mixture
becomes very thick take the mixing bowl out of the mixer
and continue stirring with a wooden spoon.
Separate dough into thirds. Roll (or spread with your
hands) each chunk of dough into a rectangular shape.
Sprinkle the chocolate syrup onto the center of each
rectangle. Fold the sides of each rectangle into the
center to form a loaf shape. Work with the loaf until
there is no longer a crease that could break open while
baking. Each roll will be approximately 12 inches long.
Brush the outside of each roll lightly with oil.
Sprinkle cinnamon and sugar on top of the rolls.
Bake on a nonstick cookie pan for 20 minutes. This is a
firm, cake-like cookie. If you would rather a crispier
cookie toast the cookie another 5 minutes. Cool on a
wire rack. When cooled cut the loaves to form
semi-circle shaped cookies.
