17 Dec Recipe: Melomakarona – Greek Christmas Treat
The melomakarono is an egg-shaped Greek dessert made from flour, olive oil, and honey, prepared during the Christmas season.
While walking through the streets in Greece at this time of year, you will notice the sweet scent of cinnamon, honey and orange emerging from homes which means: Melomakarona! These Christmas treats are a traditional Greek sweets. Here’s the recipe for you to try out at home:
For the syrup:
- 500 g water
- 800 g granulated sugar
- 150 g honey
- 3 stick(s) cinnamon
- 3 cloves
- 1 orange, cut in half
- 400 g orange juice
- 400 g seed oil
- 180 g olive oil
- 50 g icing sugar
- 1/2 teaspoon(s) cloves
- 2 – 3 teaspoon(s) cinnamon
- 1/4 teaspoon(s) nutmeg
- 1 teaspoon(s) baking soda
- orange zest, of 2 oranges
- 1 kilo all – purpose flour
- 200 g semolina, fine
Honey & walnuts to serve
- Boil all of the ingredients, apart from the honey, until the sugar melts.
- Remove from heat. Add the honey and mix till combined.
- Let the syrup cool for 3 – 4 hours. It must be cold by the time the cookies come out from the oven.
Note: You can prepare the syrup from the day before.
- Preheat the oven to 190°C (370°F) set to fan.
- To make the cookies, you need to prepare 2 separate mixtures. For the first mixture, add all of the ingredients in a large bowl. Mix, using a hand-whisk.
- In a separate bowl, add all of the ingredients for the second mixture.
- Combine the first and second mixture. Hand-mix very gently and for a very short time (10 seconds at the most). If you mix longer the mixture will split or curdle.
- Mould cookie dough into oval shapes, 3 – 4 cm in length, 30g each. Try to keep them as similar as possible.
- Bake for approx. 20-25 minutes, until they are crunchy and golden brown.
- As soon as you remove them from the oven, soak the hot cookies in the syrup for 10 seconds.
- Allow them to drain on a wire rack.
- Drizzle with honey and chopped walnuts.
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