melomakarona

My Sticky Greek Honey Cookies are sweet, super soft and cakey, crunchy with nuts, and wonderfully sticky — and a wonderful holiday cookie for your table this year.

Sticky Greek Honey Cookies (Melomakarona) Recipe

olive oil

(3floz/85 milliliters) orange juice

sugar

(1 ¼oz/35 grams) crushed walnuts

honey

cognac ((optional))

orange zest

(10 ounces 284 grams) all-purpose flour

baking powder

baking soda

salt

cloves

cinnamon

½ cups (15 ounces 425 grams) honey

(2floz/57 milliliters) water

(5 ounces 142 grams) crushed walnuts

sesame seeds

Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

In a large bowl, combine olive oil, orange juice, sugar, crushed walnuts, honey, cognac (if using), and orange zest.

In another bowl, combine the flour, baking powder, baking soda, salt, cloves, and cinnamon.

Combine the wet and dry ingredients and knead with your hands for a few minutes to incorporate the oil into the flour.

Working with one tablespoon of dough at a time, roll into oval shapes, flatten slightly and place onto the prepared baking sheets 2 inches (5cm) apart.

Press the tops to the cookies with a fork to make a few indentations.

Bake for 10-15 minutes, until the bottoms are golden brown. Let cool completely before proceeding.

To Make The Cookie Dough:

Once the cookies are cooled, make the syrup: combine the honey and water in a wide, shallow saucepan and heat until simmering.

While the syrup is heating, combine the crushed walnuts and sesame seeds in a small bowl and set near the syrup.

Line a baking sheet with parchment paper, sprinkle with half of the walnut-sesame mixture, and place near the syrup.

Working with a few cookies at a time, dip the cookies in the warm syrup, coating both sides.

Lift gently out of the syrup and back onto the parchment-lined, walnut sprinkled cookie sheet. Sprinkle the tops with some of the remaining crushed walnuts and sesame seeds. Repeat with the remaining cookies.

Once cooled, store these cookies in a single layer in a parchment-lined, airtight container or in individual paper muffin liners. These cookies can be stored at room temperature for up to 5 days.

To Make The Honey Syrup:

A traditional melomakarona recipe! These Greek Christmas honey cookies (melomakarona) are super quick to bake, so much fun to make and highly addictive!

Melomakarona recipe (Greek Christmas Honey Cookies)

fine semolina (5.3 ounces, half a cup)

flour (soft) (17.6 ounces, 4 cups)

tbsp baking powder

orange juice (3.5 ounces, 1/3 cups)

tbsps cognac

sugar (3.5 ounces, 1/3 cups)

tbsp cinnamon

tsp nutmeg (powder)

(powder)

tsp vanilla extract

tbsp baking soda

water (3.2 ounces, 1/3 cups)

olive oil (4.4 ounces, 1/2 cups)

vegetable/sunflower oil (4.4 ounces, 1/2 cups)

honey (1.8 ounces, 3 tbsp)

oranges

water (10 ounces, 1 1/4 cups)

sugar (20 ounces, 2 3/4 cups)

orange,

honey (7 ounces, 10 tbsp)

chopped walnuts (7 ounces, 1 2/3 cups)

cinnamon (optional)

clove

To prepare this melomakarona recipe start by making the syrup first. In a pot add all the ingredients for the syrup, besides the honey and bring to the boil. Boil for 3-4 minutes, until the sugar has dissolved and remove from the stove. Stir in the honey and set aside to cool completely.

Prepare the dough for the melomakarona. In a bowl add the semolina, flour and baking powder and mix with a whisk to combine.

In another large bowl add the orange juice, the cognac, the sugar and spices (nutmeg, cinnamon, clove, vanilla) and mix. Add the baking soda and whisk immediately for 5-10 seconds until the ingredients combine and the baking soda dissolves and starts to foam. Pour in the bowl the water, the oil, the orange zest and honey and whisk to combine.

Now it’s time to combine the two mixtures. Add the mixed flour, semolina and baking powder (from step 2) in the bowl with the rest of the ingredients from step 3 and start kneading the dough for the melomakarona. Knead the dough for the melomakarona using your hands, until the ingredients combine and the dough is smooth and soft and slightly sticky. Be careful not to overwork the dough as they will become tough.

Preheat the oven at 180C / 356F

. Layer the bottom of 4 large baking trays with parchment paper and start shaping the melomakarona. Pinch a portion of dough about the size of a walnut &#8211; 30g / 1oz and shape with your palms into a smooth oblong shape, like a small egg. Place on the baking tray, push lightly the top with a fork and pierce three times on top about half way through the dough. Continue with the rest of the dough.

Depending on how large on oven you have when your first two trays are ready you can start baking them. Place the baking trays with the melomakarona in the oven and bake for approx. 15-20 minutes, until the melomakarona are lightly and evenly browned and cooked through. If you&#8217;ve made them bigger, you&#8217;ll need to bump up the cooking time!!

When the melomakarona come out of the oven, dip them immediately in the cold syrup, flipping them with a slotted spoon to absorb the syrup for approx. 10-20 seconds, depending on how syrupy you like them. Remove the cookies using a slotted spoon, place on a platter and sprinkle with chopped walnuts.

While you are dipping your first couple of tray in the syrup add the next two in the oven to bake. Don’t forget to set your timer!!

Store the melomakarona at room temperature in an airtight container. They will keep for all your Christmas Holidays!

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Sticky Greek Honey Cookies (Melomak...

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Top 2 melomakarona recipes from across the web

The most viewed melomakarona recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sticky Greek Honey Cookies (Melomak...

Melomakarona recipe (Greek Christma...

The most viewed melomakarona recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine