Melomakarona Recipe (Greek Christmas Honey Cookies)

Name: Melomakarona Recipe (Greek Christmas Honey Cookies)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 25 cookies
Ingredients: 220 grams honey; 200 g sugar; 1 lemon; 125 ml water; 100 grams walnuts; 450 grams all-purpose flour; 1 ½ teaspoon baking powder; 1 teaspoon baking soda; orange zest; 100 grams sugar; 1 teaspoon ground cinnamon; ¼ teaspoon ground cloves; 200 ml olive oil; 150 ml orange juice; 2 tablespoon brandy

User Reviews

5.0

15 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings
25 cookies
Calories
243 kcal
Course
Dessert
Cuisine
Greek

Melomakarona Recipe (Greek Christmas Honey Cookies)

Elizabeth Reed

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These deliciously addictive, warm-scented treats are baked until golden, dipped in a honey sugar syrup and topped with ground walnuts.

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Ingredients

Servings

For the honey syrup:

220 grams honey
200 g sugar caster (superfine), granulated
1 lemon
125 ml water

For the topping:

100 grams walnuts

For the cookies:

450 grams all-purpose flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
orange zest
100 grams sugar caster (superfine), granulated
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
200 ml olive oil "light" i.e. mild tasting
150 ml orange juice freshly squeezed
2 tablespoon brandy or cognac

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Instructions

For the honey syrup:

To make the syrup, combine the sugar, water and lemon juice in a saucepan and bring to a boil. Cook for 5 minutes. (see note 1)
Stir in the honey and mix until well combined. Allow cooling completely before using.

For the walnut topping:

Add the walnuts to a food processor. Pulse a few times (make sure to process them appropriately), and set them aside. (see note 2)

For the cookie dough:

Sift the flour, baking powder and baking soda in a large bowl and set aside. (see note 3)
In a separate bowl, combine the orange zest, sugar, cinnamon, cloves, olive oil, orange juice and brandy. Whisk well until all the ingredients are fully incorporated.
Add the olive oil mixture to the flour mixture and mix until combined (make sure there are no visible signs of flour). Knead a few times to make the dough smooth. DO NOT over-mix the cookie dough.
Cover and allow to rest for 30 minutes.

Shaping the melomakarona

Using a small ice cream scoop, scoop out the dough and form it into a ball. (For consistent baking results, mine weighed approximately 30-35 grams each). (see note 4)
Roll the ball with your hands, form it into an oval shape, and flatten it slightly. (It should resemble a medium-sized walnut). Place on a baking sheet lined with parchment paper. Continue shaping the remainder of the melomakarona (you will need to use more than one cookie sheet).
Pre-heat your oven to 175 deg C (340 F). Using a fork, press lightly on the top of each cookie to create a criss-cross pattern. Alternatively, use the fine side of a vegetable grater to form a decorative pattern. Bake for 15-18 minutes until golden brown. (see note 5)
Remove the melomakarona from the oven and place them on a wire rack for a minute.
Dip the hot cookies into the prepared cold syrup and toss for one minute on each side. (this will allow the cookies to absorb the syrup and make them soft).
Drain the cookies and place them on a plate using a slotted spoon. Sprinkle each cookie with one tablespoon of chopped walnuts. Allow them to come to room temperature before serving. (see note 6)

Notes

Add some cinnamon sticks into the honey syrup ingredients for added cinnamon flavour goodness.
Add a ¼ cup of sesame seeds along with your walnuts for an extra nutty hit.
For the best baking results, always weigh your ingredients.
Use a spoon instead of an ice-cream scoop when preparing the melomakarona.
Don’t be tempted to overcook them. Melomakarona are a bit pale in colour and will continue to cook after you have removed them from the oven. 15-18 minutes is the ideal time if you follow my recipe.
Dip the hot melomakarona into the cold syrup.
If your syrup is hot, the cookies will turn into mush! Alternatively, let the cookies cool and
then
dip them into the hot syrup.
Add some cinnamon sticks into the honey syrup ingredients for added cinnamon flavour goodness.
Add a ¼ cup of sesame seeds along with your walnuts for an extra nutty hit.
For the best baking results, always weigh your ingredients.
Use a spoon instead of an ice-cream scoop when preparing the melomakarona.
Don’t be tempted to overcook them. Melomakarona are a bit pale in colour and will continue to cook after you have removed them from the oven. 15-18 minutes is the ideal time if you follow my recipe.
Dip the hot melomakarona into the cold syrup. If your syrup is hot, the cookies will turn into mush! Alternatively, let the cookies cool and then dip them into the hot syrup.