Classic Greek Melomakarona with Honey Syrup

Melomakarona are traditional Greek honey cookies, deeply rooted in the country’s holiday traditions. These aromatic, syrup-soaked treats are a staple of Christmas celebrations, symbolizing prosperity, health, and abundance. Their delicate texture, infused with warm spices like cinnamon and clove, pairs beautifully with the rich sweetness of honey and the crunch of walnuts. The dough, subtly flavored with orange zest and juice, is baked to golden perfection before being immersed in a fragrant syrup, ensuring a moist, tender bite. Whether enjoyed as a festive dessert or a comforting treat alongside coffee, melomakarona embody the essence of Greek hospitality and holiday cheer.

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Ingredients (Makes 40 cookies)

Ingredients

650 g (5 1/4 cups) soft flour
380 g (2 cups) fine semolina
125 g (1 cup) powdered sugar
1 tsp ground cinnamon
1/2 tsp ground clove
1 tsp baking soda
1/2 tsp ammonium bicarbonate
250 ml (1 cup) vegetable oil or mild, fruity olive oil
175 ml (3/4 cup) orange juice
100 ml (1/2 cup) water
50 g (2 tbsp) honey
Zest of 2 oranges

For the Syrup

500 ml (2 cups) water
1 kg (5 cups) granulated sugar
250 g (3/4 cup) glucose (or substitute with honey, increasing total honey to 300 g)
50 g (2 tbsp) honey
1 cinnamon stick, broken into pieces

For Serving/Garnishing

Plenty of honey
Crushed walnuts

Nutrition Information (per 100g)

Calories: 420
Fat: 12
Protein: 5
Carbohydrates: 75
Fiber: 2

Directions

Prepare the Syrup

1. In a saucepan, combine water, sugar, glucose (or honey), and cinnamon stick. Bring to a boil over high heat, stirring occasionally.
2. Remove from heat and stir in the honey. Set aside to cool completely.

Prepare the Dough

3. Preheat the oven to 190-200°C (375-400°F), using top and bottom heat.
4. In a large bowl, whisk together the flour, semolina, powdered sugar, cinnamon, clove, baking soda, ammonium bicarbonate, and orange zest.
5. In a separate bowl, heat the water until just before boiling, then combine with orange juice, oil, and honey. Stir well.
6. Gradually add the dry ingredients to the wet mixture in 4-5 batches, mixing gently by hand until a soft dough forms. Avoid over-kneading.

Shape and Bake

7. Transfer the dough to a work surface and shape into oval cookies of uniform size.
8. Optionally, press one side of each cookie against a sieve to create a textured pattern.
9. Arrange cookies on a parchment-lined baking sheet and bake in the middle rack for 20-25 minutes, until golden brown.

Soak in Syrup

10. Immediately after baking, submerge warm cookies in the cooled syrup for 1-2 minutes, depending on desired syrup absorption.
11. Remove with a slotted spoon and place on a wire rack to drain excess syrup.

Serve

12. Stack cookies on a serving platter, drizzling each layer generously with honey and sprinkling with crushed walnuts.

Cookix's Secrets

Alternative Cooking Method

For a crunchier texture, bake at a lower temperature (180°C/350°F) for a longer time (30 minutes).

Dough Handling

Avoid over-kneading the dough to maintain a tender texture.

Flavor Enhancements

Add a splash of brandy or cognac to the dough for extra depth of flavor.

Healthier Version

Replace half the flour with whole wheat flour and use honey instead of sugar in the syrup.

Regional Ingredient Substitutions

If ammonium bicarbonate is unavailable, replace it with an additional 1/2 tsp baking soda.

Seasonal Tweaks

In summer, serve with a scoop of vanilla or cinnamon ice cream.

Storage

Store in an airtight container at room temperature for up to two weeks.

Syrup Absorption

For softer cookies, extend the soaking time in syrup by an additional 30 seconds.

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