Preheat oven to 180 degrees C. Grease baking trays.
In a large bowl, cream together the butter, caster sugar and orange rind. Gradually mix in the oil and beat until light and fluffy. Combine the flour, semolina, baking powder, cinnamon and cloves; beat into the fluffy mixture alternately with the orange juice.
As the mixture thickens, turn out onto a floured board and knead to a firm dough. Pinch off tablespoonfuls of dough and form them into balls or ovals. Place the biscuits 5cm apart onto the prepared baking trays.
Bake for 25 minutes in the preheated oven, or until golden. Cool on trays until room temperature.
To make the syrup: In a medium saucepan, over medium heat, combine the water, white sugar, honey, cinnamon stick and lemon juice. Bring to a boil and boil for 10 minutes. Remove the cinnamon stick. While the mixture is boiling hot, dip the biscuits in with tongs - one at a time, making sure to cover them completely.
Place them on a wire rack to dry and sprinkle with walnuts. Place paper under the rack to catch the drips. Keep finished biscuits in a sealed container at room temperature.