Melomakarona (pronounced meh-loh-mah-KAH-rho-nah), are Greek honey cookies which we make during Christmas, with extra mild olive oil, flour or semolina (or both) and bathed in honey syrup.
Crushed walnuts are spinkled on top after they are bathed in syrup. In some places walnuts are mixed with cinnamon and sesame seeds.
We usually make these Greek cookies during the Christmas and New Year holiday season.
However, they are so delicious and we love them so much that we make them year round.
Melomakarona are easy to make and can be stored in an air-tight container for a very long time.
Try them and you will love how amazing your house will smell.
Encourage your children to help you make them to create lovely and powerful memories of Christmas which they will cherish all their lives!
In Greece we use a very extra mild type of extra virgin olive oil to make melolakarona. However, if the olive oil you use is strong in flavour, mix it with some vegetable oil.
Before juicing the oranges, remove a thing layer of orange peel for the syrup and some zest for the cookies.
Be careful when mixing the baking soda in the orange juice and brandy, as it will bubble and overflow. Do this quickly over the mixer.
If you have a spice grinder, grind the cloves and cinnamon yourselves and you will get extra aroma.
The more spices you add, the darker they will get.
To make a pattern on top of these cookies, we usually press them on a box grater but you can also use a fork or even an egg cutter.
If you like, you can make a chocolate ganache (two parts chocolate and one part cream) and dip them in the chocolate.
For half the amount I used 250 grams chocolate, 125 grams cream, freshly grated black pepper, some cinnamon and 2 tbsp butter.
- 620 grams all-purpose flour
- 120 grams sugar
- 165 grams orange juice
- 200 grams (about 1 cup) mild extra virgin olive oil
- 1 tbsp cinnamon
- 1 tsp ground cloves
- 1 ½ tbsp baking soda
- 50 ml brandy
- 1 tbsp orange zest
- 300 grams (1 ½ cups) sugar
- 500 grams (about 1 ½ cups) honey
- 750 ml (3 cups) water
- 1 tbsp lemon juice
- Thin peel from 1 orange
- 1 cinnamon stick
- 8 - 10 cloves
- 200 grams (about 1 1/2 cups) crushed walnuts
- ½ tsp cinnamon
- 1 tbsp sesame seeds (optional)
- Beat the olive oil with sugar very well, on full speed, for about 10 minutes.
- Dissolve the baking soda in the orange juice together with the brandy and add to the mixture.
- Mix the cinnamon, cloves and orange zest with the sifted flour and add them to the fluid mixture a little at a time.
- The mixture must have an oily consistency but should not stick to the hands.
- Cover the mixture with a napkin and let it rest for 15 minutes.
- Take a small piece of the mixture, about the size of a big walnut (around 40 grams), and give it a round or oval shape about 1 cm thick.
- For bite size cookies, divide the dough in the middle.
- To make a pattern on top, you can use a fork, a box grater or an egg cutter.
- Place them on a baking tin lined with parchment paper, spaced apart.
- Bake in a preheated oven to 180ο C /350 ο F, for about 25 - 30 minutes or until golden brown.
- In the meantime, prepare the syrup. Put the sugar, water, honey, cinnamon, cloves and orange peel in a pot and mix to dissolve the sugar and honey.
- Bring to a boil and skim the froth.
- Reduce the heat and simmer for five minutes. Add the lemon juice and remove from the heat.
- As soon as the cookies are out of the oven, dip them in the syrup for a few minutes and then with a slotted ladle remove them into a platter.
- Crush the walnuts and mix in the cinnamon and sesame seeds.
- Put the cookies in a platter.
- Drizzle some raw honey on them and sprinkle some crushed walnuts on top.
Makes: 20 x 35 grams each
and 24 x 20 grams each
The big ones are baked around 25 - 30 minutes, or depending on your oven and the smaller ones about 5 minutes less.
If you use a convection oven the temperature should be around 160 degrees Centigrade.
Kopiaste and Kali Orexi,