Melomakarona Recipe (Greek Christmas Honey Cookies)
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5
Melomakarona Recipe (Greek Christmas Honey Cookies)
Description
The Melomakarona dough combines all-purpose flour with baking soda and powder, orange zest and juice, cinnamon, cloves, sugar, olive oil, and brandy to form a spiced, fragrant cookie base. The dough is gently kneaded and rested before shaped into ovals. Baking until pale rather than deeply golden preserves a tender crumb.
Meanwhile, a honey syrup made by boiling sugar, water, lemon juice, and honey is cooled. The baked cookies are then dipped in this cold syrup to absorb moisture without becoming mushy. Finally, chopped walnuts sprinkled on top add crunch and nutty flavor. The cookies have a moist, syrup-soaked texture balanced with aromatic spices and citrus notes.
Melomakarona are commonly enjoyed as part of Greek holiday celebrations and pair well with coffee or tea. Their flavor complexity from the spices and brandy along with the syrup soak makes them distinctive among honey cookies.
Adjustments such as adding cinnamon sticks to syrup or sesame seeds with walnuts can enhance flavor and texture. Using measured ingredients ensures baking consistency. Avoid overbaking and ensure syrup is cool before dipping to maintain cookie structure.
Ingredients
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 cloves ground
- 200 ml olive oil "light" i.e. mild tasting
- 150 ml orange juice freshly squeezed
- 2 tablespoon brandy or cognac
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 cinnamon sticks to the honey syrup to intensify cinnamon flavor.
- Mix a quarter cup of sesame seeds with walnuts for additional nuttiness.
- Weigh ingredients carefully for best baking results.
- Use a spoon rather than an ice cream scoop when shaping dough for better control.
- Bake cookies until pale and remove promptly; they continue cooking while cooling.
- Dip hot cookies into cool syrup to prevent them from becoming mushy; alternatively, dip cooled cookies into warm syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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