Melomakarona (Greek Christmas Honey Cookies)
User Reviews
4.6
Melomakarona (Greek Christmas Honey Cookies)
Description
Melomakarona are Greek honey cookies traditionally prepared for Christmas. The dough blends sugar mixed with orange zest, oils, orange juice, and optional brandy to create a richly flavored but pliable dough. Flour and leavening agents are sifted in gradually to achieve a stiff yet moist consistency. The cookies are shaped into walnut-sized rounds, flattened with a fork to form a criss-cross pattern, and baked until lightly browned.
A spiced syrup made by boiling honey, sugar, water with cinnamon sticks, cloves, lemon peel, and lemon juice is prepared while the cookies bake. Once baked, the hot syrup is poured over the cookies, allowing them to absorb the sweet, fragrant liquid that imparts their signature honeyed taste and moist texture. Finally, they are sprinkled with chopped walnuts and ground cinnamon to add a crunchy and aromatic finish.
These cookies develop their full flavor after resting for a few days, making them ideal for preparing ahead of festive occasions. They can be stored at room temperature for about a month, and for longer preservation, freezing before syruping is recommended. They also make thoughtful gifts when packed in boxes with baking paper.
Ingredients
For the cookies
- ¾ cups sugar
- 1 orange zest of
- ¾ cups orange juice (I used the juice of 2 oranges)
- 1 cup olive oil
- 1 cup vegetable oil (I used canola)
- ¼ cups brandy (optional - you can add more orange juice instead if you like, or a different liqueur)
- 6½ cups plain flour Approximately. You may need a little less or more.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
For the syrup
- 1 cup honey runny
- 1 cup sugar
- 1.5 cups water
- 1 cinnamon stick
- 4 cloves
- 2 inches lemon rind
- lemon juice a few squeezes
for sprinkling at the end
- ¾ cups walnuts chopped/crushed (or use pistachios, almonds, hazelnuts, macadamias, even peanuts or another nut if you prefer)
- 1 tablespoon ground cinnamon approximately
Instructions
To make the cookies
- Preheat the oven to 350F / 180C.
- Zest the orange, then combine the zest with the sugar in a large bowl.
- Pour the oils into the sugar/orange mixture and beat until well combined. Then add the orange juice and brandy and beat again.
- Sift the flour with the baking powder and baking soda, then add to the liquid little by little until a stiff, wet dough forms. You may not need to use all the flour, or you may need a little more.
- Pull off a walnut-sized piece of dough and shape it into a ball / oval in your hands, then place it on a baking sheet. Use a fork to flatten the dough and make a criss-cross pattern on it. Keep shaping and flattening balls of dough until it is all used up.
- Bake for 25-30 minutes until the cookies are lightly browned.
To make the syrup
- While the cookies are in the oven, make the syrup. Combine the honey, sugar, water, cinnamon, lemon peel and cloves in a saucepan, then bring to the boil.
- Simmer uncovered for about 10 minutes until the syrup has thickened slightly.
- Take out the cinnamon, lemon peel and cloves and stir in the lemon juice.
Dipping the cookies in the syrup
- While the cakes are still very warm, float them in the syrup a few at a time, turning them over to make sure they soak up plenty of liquid.
- After about 30 seconds, take the cookies out with a fork or spoon with holes in. Put them on a serving plate.
- Press some walnuts into the top and sprinkle a pinch of cinnamon over them.
- Once you've covered your plate, you can pile the others on top of each other if you like - this is how they are usually sold and served in Greece!
Notes
- Drizzle any leftover syrup generously over the cookies to maximize flavor absorption.
- Store the cookies in an airtight container at room temperature to maintain their texture; refrigeration alters it.
- Melomakarona improve in flavor after a few days as the syrup penetrates fully, and they keep well for about a month.
- Freeze cookies before dipping in syrup for best results, wrapping between layers of baking paper in airtight containers for up to six months.
- For gifting, stack cookies in a lined box with a lid and add a ribbon for a classic presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50cookies
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Sodium | 23mg | 1% |
| Potassium | 56mg | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 15mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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