Chocolate Melomakarona: Greek Chocolate & Honey Cookies
User Reviews
4.9
261 reviews
Excellent
Chocolate Melomakarona: Greek Chocolate & Honey Cookies
Report
This traditional Greek Christmas cookies have just gotten better with this delicious chocolate coating.
Share:
Ingredients
For the syrup:
- 700 ml water
- 800 g granulated sugar
- 2 cinnamon sticks
- 1 lemon cut into slices
- 200 g honey
For the cookie dough:
- 240 ml Greek extra virgin olive oil
- 240 ml sunflower oil
- 120 ml cognac
- orange juice from a single orange
- 200 g granulated sugar
- 1 kg soft flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- grated zest of a single orange
For the chocolate ganache coating:
- 400 g dark chocolate couverture finely chopped
- 400 ml full fat heavy cream
To serve:
- ground walnuts
Add to Shopping List
Instructions
- Preheat the oven to 180° C (356° F) fan.
For the syrup:
- Place a pot over medium to high heat. Add the water, granulated sugar, cinnamon sticks, and lemon slices. Bring to a boil and simmer for 4-5 minutes. Remove from the heat, add the honey, stir, and set the syrup aside to cool completely.
For the cookie dough:
- Place the olive oil, sunflower oil, cognac, orange juice, and granulated sugar in a large bowl. Mix thoroughly with a hand whisk.
- Place the flour, baking powder, baking soda, and orange zest in another large bowl. Mix thoroughly.
- Gradually add the wet ingredients to the bowl with the dry ingredients. Carefully mix by hand until it turns into a nice cookie dough. DO NOT over-mix, or else the oils will start to seep out of the dough.
- Shape the cookie dough into 30 g/1 oz round balls and then flatten them a little to give them the traditional melomakarona cookie appearance. Transfer to a rimmed baking sheet lined with parchment paper.
- With a fork, pierce small holes on the surface of each cookie. This will help the cookies bake faster and soak up the syrup easier.
- Bake for 20-25 minutes, until golden and crunchy.
- When ready, remove from the oven and immediately dip the hot Melomakarona cookies in the syrup for 10 seconds. Transfer to a platter with a slotted spoon and sprinkle with ground walnuts.
- Serve as they are or coat with chocolate ganache.
For the chocolate ganache coating:
- Place a pot over medium to low heat, add the heavy cream and bring to a boil. Remove the pot from heat and immediately add the chocolate couverture. Mix thoroughly until the ganache is smooth and shiny and set it aside to cool for 1-2 minutes.
- Dip the Melomakarona cookies into the chocolate ganache until completely coated. Transfer to a baking pan lined with parchment paper and leave until the ganache has hardened and then serve.
Enjoy!
Notes
- Chef’s tip: If you like your Melomakarona cookies to be softer, dip them in the syrup for 15 seconds.
- If you like your Melomakarona cookies to be softer, dip them in the syrup for 15 seconds.
Genuine Reviews
User Reviews
Overall Rating
4.9
261 reviews
Excellent
Other Recipes
You'll Also Love
