Store biscuits in an airtight container. They will keep for up to 4 weeks.
In a medium size pot, add water, sugar, cinnamon, cloves and orange halves. Boil for approximately 5 minutes, stirring frequently until the sugar has dissolved. Remove mixture from the stove and stir in the honey. Set aside to cool completely.
To make the biscuit dough: in a bowl whisk together the semolina, flour and baking powder.
In another large bowl, add orange juice, sugar, cinnamon, nutmeg, clove, vanilla and mix well. To the mixture, add the bi-carb soda and whisk immediately for 10 seconds. Add water, both oils, orange zest and honey and whisk to combine.
Add the flour mix from step 2 to the wet mixture in step 3 and combine the two, kneading with your hands to make the biscuit dough. The dough will be smooth and slightly sticky, do not over knead it.
Pre-heat oven to 180°C and line 2 baking trays with baking paper. Take 30g of dough, about the size of a walnut, and roll dough into an egg shape. Place on baking tray, gently pressing down the top of each biscuit and prick each one 3 time with a fork.
Place baking trays in the oven and bake for 15 minutes until the biscuits are lightly browned and cooked through. Continue with the rest of the dough.
When the biscuits come out of the oven, dip them immediately into the cold syrup, allow to soak for 10 seconds, then flip them over with a slotted spoon and allow them to soak for another 10 seconds. Remove the biscuits, allowing the excess to drip, place them on a platter and sprinkle with chopped walnuts and cinnamon.