Melomakarona – Greek Honey Cookies – Experience the flavor of Melomakarona, a Greek honey cookie that is flawless, for spoiling your sweet cravings. These cookies grasp the essence of mastership with their indulgent blend of orange, cinnamon and clove flavors. Each bite offers a harmony of taste and texture as they are soaked in honey syrup and adorned with finely ground walnuts.
I can still vividly recall the occasion I first prepared Melomakarona. It was a frigid evening. The enticing scent of spices pervaded our home building a cozy and welcoming aura. To my surprise my husband, who often critiques my endeavors was genuinely impressed by the well-balanced blend of flavors. Every morsel conveyed joy to my child’s eyes as they savored this delight. Over time this recipe has become a cherished favorite within our family—an emblem of warmth and togetherness during our gatherings.
What makes this Melomakarona – Greek Honey Cookies truly special?
Melomakarona transcends being cookies; they offer a passage into the heart of Greek tradition. Each cookie illustrates a fusion of herbs such as cinnamon, clove and nutmeg—sufficing the air with fragrances reminiscent of celebratory seasons. The inclusion of olive oil lends richness, to these treats while the infusion of orange juice and zest provides a refreshing citrus twist. These cookies, drenched in honey syrup and strewed with walnuts are an entertaining luxury that showcases the perpetual charm of Greek desserts. Whether it’s their moist and flavorful consistency or their rich cultural heritage Melomakarona truly stands out as a memorable delicacy.
What You Need To Make This Melomakarona – Greek Honey Cookies Recipe?
Olive Oil: Our cookies owe their soul to this ingredient. We carefully select an aromatic olive oil that encapsulates the essence of Greek cuisine. It’s as if we’re infusing each cookie with a taste of Mediterranean sunshine. For those who prefer a touch we’ve also mastered the art of blending olive oil, with sunflower oil ensuring a Greek flavor without overwhelming the senses.
Fresh Orange Juice & Zest: These are our weapons for infusing our cookies with a burst of freshness. The addition of orange juice brings a tanginess while the zest releases a delightful citrus aroma, reminiscent of strolling through sun-kissed Greek orchards. Every morsel seizes the soul of nature’s flavors.
Honey: Beyond being a sweetener the honey we incorporate is akin to gold that transports you to the idyllic Greek countryside. Its sweetness and complex flavor silhouette advance our Melomakarona from being another dessert to an immersive sensory adventure.
Spices (Cinnamon, Clove, Nutmeg): These spices are at the heart and soul of our recipe. Cinnamon embraces you with its comforting warmth clove adds a hint of enticing spice and nutmeg sprinkles that magic into every bite. Together they hoof in proportion constructing a captivating symphony of flavors that’s both familiar and exotic.
Semolina: This special ingredient is what lends our cookies their texture—a balance, between tender and crumbly—making each bite an indulgent delight. Finely ground semolina plays a role, in bringing the cookies creating a delightful texture with its subtle crunchiness that beautifully complements the softness provided by the syrup.
Steps To Make Melomakarona – Greek Honey Cookies:
Step 1: To make the dough begin by whisking all the ingredients except semolina, flour and baking powder in a bowl. The goal is to dissolve the sugar. Next add in the semolina. Mix well. In a bowl combine the flour. Baking powder before adding it to the wet ingredients. At first it may seem dry. Keep kneading until you achieve a soft and slightly oily dough. Allow it to rest under a tea towel.
Step 2: For the syrup take a pot. Combine all the syrup ingredients. Let it boil for around 4 minutes once it starts bubbling. Remember not to stir it during this process. After boiling set aside the syrup without covering it.
Step 3: Preheat your oven to 180°C (356°F). Prepare a tray, with parchment paper for baking. Take portions of dough weighing 40 to 45 grams each and shape them into oval cookies while leaving space between them on the tray. To give them that appearance you can decorate them using a fork or grater.
Step 4: Bake these cookies for 20 minutes until they turn lightly browned. Once baked dip each cookie into the syrup allowing them to soak for a few seconds, on each side. Then transfer them onto a cooling rack to cool down and drain any syrup.
Step 5: When serving these treats drizzle generously with honey. Sprinkle some chopped walnuts on top. You can keep them fresh for, as long as three weeks by storing them in a tightly sealed container.
Tip:
One expert tip to take your Melomakarona to the next level involves the technique of soaking them in syrup. The key lies in creating a temperature contrast, between the cookies and the syrup. To achieve results make sure your syrup is chilled while your cookies are piping hot fresh out of the oven. This difference in temperature allows the cookies to absorb the syrup effectively resulting in a moistness without becoming overly soggy. By mastering this timing you’ll achieve a balance where each cookie is infused with the right amount of syrup enhancing its flavors and textures. Remember it’s this attention, to detail that differentiates a cookie from an extraordinary one!
Frequently Asked Questions:
Can I make these cookies ahead of time?
Of course! They stay fresh. Even improve with time so they’re perfect, for preparing ahead.
What if I don’t have vanillin powder?
No worries! You can easily substitute it with vanilla extract to achieve a similar flavor.
How long can I store Melomakarona and how should I keep them?
You can store Melomakarona in an airtight container at room temperature for up to 3 weeks. The honey syrup helps preserve them. They actually become more flavorful over time. Just make sure you keep them in a dry place away, away from direct sunlight.
Melomakarona – Greek Honey Cookies
Ingredients
For The Cookie Dough:
- 125 ml orange juice fresh
- 250 g olive oil or half olive oil, half sunflower oil for a lighter flavor
- 50 g honey
- 80 ml water
- 100 g ½ c sugar
- 1 + ½ tsp ground cinnamon
- ½ tsp ground clove
- ⅓ tsp ground nutmeg
- ¼ tsp vanillin powder or ½ tsp vanilla extract
- Zest of 1 orange
- ½ tsp baking soda
- 125 g ⅔ c + 1 tablespoon fine semolina
- 550 g 4 + ⅔ c all-purpose flour
- 1 tsp baking powder
For The Syrup:
- 400 g 2 c sugar
- 100 g honey
- 325 ml 1⅓ c + 1 tablespoon water
- 1 stick of cinnamon
- 4-5 dried cloves
- 1 strip of orange peel
For Garnish:
- Honey
- Ground walnuts
Instructions
Let's start by preparing the dough:
- In a bowl combine orange juice, olive oil, honey, water, sugar, cinnamon, cloves, nutmeg, vanillin or vanilla extract and orange zest.
- Stir the mixture until the sugar completely dissolves.
- Add baking soda, semolina flour, all-purpose flour and baking powder to the bowl. Mix everything together until you achieve an oily dough.
- Cover the bowl with a tea towel. Let the dough rest.
Up is making the syrup:
- Take a saucepan. Combine sugar, honey, water, cinnamon stick cloves and orange peel, in it.
- Bring the mixture to a boil without stirring for 4 minutes.
- Allow the syrup to cool down.
Moving on to baking the cookies:
- Preheat your oven to 180°C (356°F).
- Shape small oval cookies from the dough. Place them on a baking tray.
- You can use a fork or grater to decorate them if you like.
- Bake for 20 minutes. Until they turn lightly brown.
Now it's time to soak them in syrup:
- While they are still hot, from baking; dip each cookie into the cooled syrup for a few seconds on each side.
- Place them on a rack so that they can cool down and drain.
For garnishing and serving:
- Drizzle some honey over each cookie. Sprinkle ground walnuts over them well.
- Enjoy these Melomakarona cookies!
Notes
