In a large bowl combine the sifted flour, semolina, baking soda and baking powder.In a mixer add the oil, butter, sugar, cinnamon, clove, orange juice, brandy/cognac and orange zest. Slowly mix the wet ingredients into the dry ingredients. Mix gently to combine and form a soft dough. Preheat the oven to 350 degrees F. Take a small fistful of dough into your hands and shape an oval biscuit. Roll the top of the cookie on a grater to make a design or you can use a fork to make a crosshatch. These are made to absorb honey and for the toppings can stick to cookies better. Place on lined baking sheets and bake for about 30 minutes until golden brown. Set aside to cool. Once cookies have cooled, you can begin your syrup. 

Syrup: Add the water, sugar, cinnamon and bring to a boil. Once the syrup has thickened, turn off heat and add the honey. The syrup is now ready. 

Begin placing each cookie into the the syrup and let soak for 8-10 seconds. Once the syrup has absorbed, quickly dip it into the topping of your choice. Dip the top of the cookie into your preferred topping and place in a baking cup or place the cookies in a platter. These can be stored, covered at room temperature for up to 3 weeks. You can double this recipe for more cookies.