Traditional Greek Honey Cookies (Melomakarona)
Soaked in syrup, full of Christmas flavors and spices, amazingly soft and crumbly. These Greek Honey Cookies are truly the best!
Servings: 30 cookies
For The Cookie Dough:
- 125 ml freshly squeezed orange juice
- 125 ml olive oil
- 125 sunflower oil
- 50 ml honey
- 80 ml water
- 100 grams (½ cup) sugar
- 1 + ½ teaspoon ground cinnamon
- ½ teaspoon ground clove
- ⅓ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 orange zested
- ½ teaspoon baking soda
- 550 grams (4 + ⅔ cup) all purpose flour
- 1 teaspoon baking powder
- 125 grams (⅔ cup + 1 tbsp) fine semolina
For The Syrup:
- 600 grams (3 cups) sugar
- 100 ml honey
- 450 ml water
- 1 stick of cinnamon
- 4-5 dried cloves
- 1 orange peel
In a mixing bowl combine flour, semolina and baking powder. Set aside.
In another bowl add the remaining Cookie Dough ingredients and whisk well for 2 minutes. Untill everything is fully combined and the mixture starts to thicken.
Start to add the flour mixture in batches. Mix the dough by hand until all of the flour mixture gets incorporated and the dough stops sticking on your hands. If it still leaves fragments on your hands dust a bit more flour in. The dough is should feel very soft and oily.
Cover dough with plastic wrap and let it rest in the fridge while you make the syrup.
For The Syrup:
In a medium-sized cooking pot add all of the ingredients for the syrup.
Bring to a boil over high heat.
Once it starts boiling reduce the heat to medium and simmer for about 5 minutes. Until it gets a syrupy consistency.
NOTE: Do not stir syrup. Just shake the pot a few times.
Make The Cookies:
Preheat oven to 180°C / 356°F.
Lay a piece of parchment paper on your oven's tray pan.
Take a piece of the dough in your hands (about 40-45 grams). Squeze it a bit to remove any air and knead to a round ball.
Give the ball an oval shape and flatten it slightly. Add to the pan.
Shape the remaining dough into cookies the same way.
With a knife make criss-cross lines on each cookie.
Bake for approximately 20 minutes or until the cookies get a light brown color. Don't let them get too dark though as they won't absorb the syrup properly.
Using a draining spoon dip the cookies into the syrup (about 5-6 cookies each time).
Soak the cookies for a few seconds on each side and then transfer them to a cooling rack to cool and drain any excess syrup. To know if the cookie has absorbed enough syrup hold one in your hands and press it gently between your fingers it should feel very soft and about to break apart. That's the desired texture for Melomakarona. Once they cool they will get firmer.
Serve the Melomakarona cookies topped with plenty of honey and chopped walnuts on top.
Serving: 1cookie | Calories: 262kcal | Carbohydrates: 45g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 49mg | Fiber: 1g | Sugar: 27g | Calcium: 14mg | Iron: 1mg