Name: Greek Christmas honey cookies – Melomakarona
Prep time: 35 min
Cook time: 25 min
Total time: 9 h
Yield: 42
Ingredients: 800 grams all-purpose flour; 315 grams sunflower oil; 220 grams fresh orange juice; 115 grams granulated sugar; 60 grams cognac or liqueur; 5 grams baking soda; 5 grams baking powder; 5 grams cinnamon; 1.5 grams gillyflower; 460 grams water; 660 grams granulated sugar; 300 grams honey; 10 grams lemon juice; vanilla

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Greek Christmas honey cookies – Melomakarona

Cooking method: Baking in the oven Cuisine: Greek Κατηγορία: Fasting, Festive sweets, Sweet World, Syrupy sweets

Difficulty: Intermediate Preparation time 35 min Cooking time 25 min Ωρα ξεκούρασης 8 hour Total time: 9 hrs Portions: 42

Instructions

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First start with the syrup. In a pot, add all the ingredients and when it’s boiling, let it on the stove for 5 minutes. After that, let it aside to cool down.
Then start with the dough. Place all the ingredients in a bowl, except for the flour and mix well. Then, gradually add the flour, so you can have a better control of the dough.
Form the melomakarona in their classic shape, roughly 35 grams each.
Place them on a baking pan and then score them with a fork or whatever else you like.
Bake in a preheated oven, at 180℃, set on fan, for roughly 25 minutes.
When ready, remove the baking pan from the oven, pour the syrup over the melomakarona and let them absorb it, for 2 minutes. Then, flip the melomakarona for another 2 minutes.
Then, flip them again and sprinkle grated walnut on them and let them on the baking pan, from 4 hours to all night.

Greek Christmas honey cookies – Melomakarona

Greek Christmas honey cookies – Melomakarona

Greek Christmas honey cookies – Melomakarona

Ingredients

Dough

Syrup

Instructions

First start with the syrup. In a pot, add all the ingredients and when it’s boiling, let it on the stove for 5 minutes. After that, let it aside to cool down.

Then start with the dough. Place all the ingredients in a bowl, except for the flour and mix well. Then, gradually add the flour, so you can have a better control of the dough.

Form the melomakarona in their classic shape, roughly 35 grams each.

Place them on a baking pan and then score them with a fork or whatever else you like.

Bake in a preheated oven, at 180℃, set on fan, for roughly 25 minutes.

When ready, remove the baking pan from the oven, pour the syrup over the melomakarona and let them absorb it, for 2 minutes. Then, flip the melomakarona for another 2 minutes.

Then, flip them again and sprinkle grated walnut on them and let them on the baking pan, from 4 hours to all night.

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