Melomakarona are a classic Greek traditional delicacy, filled with flavours of cinnamon, orange and walnut.
They are a popular treat throughout the year but especially during Christmas their sweet aroma fills the house with an intensely sweet smell.
Ingredients
For the syrup:
- 500 g water
- 800 g granulated sugar
- 150 g honey
- 3 stick(s) cinnamon
- 3 cloves
- 1 orange, cut in half
For the biscuits:
- First mixture
- 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
- Second mixture
- 1 kilo all-purpose flour
- 200 g semolina, fine
For the garnish:
- 100g crushed walnuts
- Cinnamon
Instructions:
- Preheat oven to 180 degrees celsius and line two baking trays with parchment paper
- Boil all of the syrup ingredients apart from honey. When it has melted, remove from the heat, add honey and mix until combined.
- Let the syrup cool for 3-4 hours or even overnight so that it cool by the time the cookies are ready
- To make the biscuits, you need to prepare two separate mixture
- For the first mixture, add all of the first mixture ingredients into a large bowl and mix using either an electric or hand whisk
- In a separate bowl, mix together the flour and semolina
- Combine the first and second mixture together in a large bowl and very gently mix by hand for a short time to avoid the mixture splitting or curdling
- Shape the batter into oval shapes and place onto the baking tray
- Bake the biscuits for about 20-25 minutes or until golden brown
- When the melomakarona comes out of the oven, begin soaking the hot biscuits in the cold syrup. This is best done by placing an individual biscuit onto a slotted spoon and dip into the syrup for about 10 seconds
- Remove the cookies using the slotted spoon and place onto a wire rack to drain
- Once drained, you can top the biscuits with crush walnuts and a sprinkle cinnamon and they are ready to be served!
Kali epitichia!
