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Wise Greece | January 27, 2021

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Wise Home Cooking: Melomakarona (Greek honey Christmas cookies)

Wise Home Cooking: Melomakarona (Greek honey Christmas cookies)

Everybody loves the famous greek honey Christmas cookies (melomakarona) and our beloved Chef Carolina Doriti, brings the Christmas spirit using Wise Greece products, for our Wise Home Cooking Series!

Makes about 35 cookies
150ml sunflower oil

Zest from 2 unwaxed oranges
Zest from 1 unwaxed lemon
100ml orange juice
10ml lemon juice
45gr brown sugar
1 tsp powdered cinnamon
¼ tsp powdered clove
½ tsp baking soda
1 tsp baking powder
330gr all-purpose flour

For the syrup
500gr Wise Greece Exclusive Orange blossom honey
300gr brown sugar
300ml water
Rind and juice from one small unwaxed lemon
1 cinnamon stick

For sprinkling
200gr ground walnuts

½ tsp powdered cinnamon
¼ tsp powdered clove

Cooking instructions:
Preheat oven at 180C. Line two baking trays with parchment paper.

Mix ground walnuts with ½ tsp cinnamon and ¼ tsp clove, and set aside for later.
In a bowl sift flour with baking soda and baking powder and set aside.
In a separate larger bowl pour oil and whisk with sugar, cinnamon, clove, orange and lemon juice and zest.
Now start gradually adding the flour mix into the oil mix, while gently stirring with a wooden spoon or spatula, until incorporated.
Set aside for a minute and start making the syrup.
In a medium-sized saucepan add the water, sugar, cinnamon stick, lemon juice and rind.
Put on medium heat and bring to boil. Let it simmer for a couple of minutes until the sugar dissolves.
Meanwhile start shaping the cookies. Shape small balls (around 20 gr each) and gently press with your fingers on the side to give them an oblong shape.
Place them on the parchment paper at a distance, gently press them with a fork crosswise and bake for 15 minutes.
Remove syrup from heat and allow it to cool down for 10 minutes. Mix in the honey and stir well until dissolved.
Remove the cookies from the oven and hot as they are gradually (4-5 at a time) dip them into the warm syrup for 10-15 seconds.
Place them on a platter and sprinkle with the ground walnuts.

Product we used:

SONY DSC

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