Melomakarona (Greek Christmas Cookies)
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
13
🍽️ Servings
10
Description
Melomakarona (Greek Christmas Cookies)
Ingredients
- Vegetable Oil - 8 fl oz
- Concentrated Cranberry Juice - 8 fl oz
- Sugar - 14.1 oz
- Semolina - 8.5 oz
- Wheat Flour - 16.9 oz
- Ground Cinnamon - 2 teaspoons
- Activated Baking Soda - 1½ teaspoons
- Orange zest - 1 piece
- Orange zest - 1 piece
- Date honey - 4 fl oz
- Water - 8 fl oz
- Cinnamon - 1 piece
- Walnuts - 4.6 oz
Step by Step guide
Step 1
For the dough, we need 240 ml of orange juice, 240 ml of vegetable oil, 400 g of sugar, 240 g of semolina, 480 g of flour, baking soda, 1 teaspoon of cinnamon, and the zest of 1 orange. Mix the dry ingredients separately and the wet ingredients separately. Then gradually pour the liquid mixture into the dry mixture and knead the dough!
Step 2
Line a baking sheet with parchment paper, form and place balls on the baking sheet (about 1 tablespoon of dough for each ball). Before placing in the oven, press down with a fork to create a ridged pattern (this makes it easier for the nut topping to stick). Bake at 180°C (350°F) for about 15 minutes.
Step 3
While the cookies are baking, make the syrup from 400 g of sugar, the juice of one orange (the one from which you took the zest), water, and honey. Place all of this in a pot and bring to a boil over very low heat.
Step 4
We will also need the topping. For this, mix 240 g of ground walnuts with 1 teaspoon of cinnamon.
Step 5
And the final step. Here, it’s one of two options. Either the syrup is hot and the cookies are cooled, or the syrup is slightly cooled and the cookies are hot. You need to essentially 'bathe' the cookies in the syrup! Dip a few pieces in the syrup, thoroughly coat them from all sides, and place them on a plate. While the syrup is still fresh, sprinkle with nuts!!
Step 6
Let them sit so the cookies can soak properly and they are ready to eat.
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