Greek Christmas honey cookies – Melomakarona
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.
- When they are removed from the oven, you can dip them in cold syrup.
- Personally, if I choose the second way, I let them absorb the syrup for half a minute.