Name: Traditional Greek Honey Cookies (Melomakarona) Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Greek
Ingredients: 125 ml fresh orange juice; 250 grams (8.8 oz) olive oil (or half olive oil, half sunflower oil for lighter flavor); 50 grams (1.7 oz) honey; 80 ml water; 100 grams (½ cup) sugar; 1 ½ teaspoons ground cinnamon; ½ teaspoon ground clove; ⅓ teaspoon ground nutmeg; ¼ teaspoon vanillin powder or ½ teaspoon vanilla extract; 1 orange, zested; ½ teaspoon baking soda; 125 grams (⅔ cup + 1 tbsp) fine semolina; 550 grams (4 ⅔ cups) all purpose flour; 1 teaspoon baking powder; 400 grams (2 cups) sugar; 100 grams (3.5 oz) honey; 325 ml (1 ⅓ cup + 1 tbsp) water; 1 cinnamon stick; 4-5 dried cloves; 1 orange peel; Honey (for drizzling); Ground walnuts (for topping)

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Introduction

Traditional Greek Honey Cookies, known as Melomakarona, are a delightful treat that combines warm spices, honey, and citrus. These soft, fragrant cookies are soaked in a sweet syrup and garnished with walnuts, making them perfect for holidays or any time you crave a comforting, flavorful dessert.

A stack of golden-brown dough pieces piled high on a white plate, each piece round and puffy with a soft, slightly wrinkled texture. The dough is generously covered with a shiny layer of amber syrup that glistens and flows gently over the edges. Scattered finely chopped nuts, light beige with darker brown bits, are sprinkled over the syrup and dough, adding a rough texture and a contrast in color. The plate sits on a white marbled texture surface, enhancing the warm colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

125 ml fresh orange juice
250 grams (8.8 oz) olive oil (or half olive oil, half sunflower oil for lighter flavor)
50 grams (1.7 oz) honey
80 ml water
100 grams (½ cup) sugar
1 ½ teaspoons ground cinnamon
½ teaspoon ground clove
⅓ teaspoon ground nutmeg
¼ teaspoon vanillin powder or ½ teaspoon vanilla extract
Zest of 1 orange
½ teaspoon baking soda
125 grams (⅔ cup + 1 tbsp) fine semolina
550 grams (4 ⅔ cups) all-purpose flour
1 teaspoon baking powder
400 grams (2 cups) sugar (for syrup)
100 grams (3.5 oz) honey (for syrup)
325 ml (1⅓ cup + 1 tbsp) water (for syrup)
1 stick of cinnamon (for syrup)
4-5 dried cloves (for syrup)
Peel of 1 orange (for syrup)
Honey (for serving)
Ground walnuts (for serving)

Instructions

Step 1: In a large mixing bowl, combine the orange juice, olive oil, honey, water, sugar, ground cinnamon, ground clove, ground nutmeg, vanillin powder or vanilla extract, orange zest, and baking soda. Whisk well until the sugar dissolves.
Step 2: Add the fine semolina and stir until incorporated.
Step 3: In a separate bowl, mix the all-purpose flour with the baking powder. Add this dry mixture to the wet ingredients.
Step 4: Knead the dough with your hands for a couple of minutes. At first, it may seem dry, but continue mixing until the dough becomes soft and oily.
Step 5: Cover the bowl with a tea towel and set aside while you prepare the syrup.
Step 6: In a small saucepan, combine the syrup ingredients: sugar, honey, water, cinnamon stick, cloves, and orange peel.
Step 7: Bring the syrup to a boil over high heat, then boil for 4 minutes without stirring. Remove from heat and set aside uncovered.
Step 8: Preheat the oven to 180°C (356°F). Line a baking tray with parchment paper.
Step 9: Divide the dough into pieces weighing about 40-45 grams. Squeeze each piece gently to remove air, shape into a ball, then flatten slightly into an oval. Arrange on the prepared tray, leaving about 3 cm (1½ inches) between cookies.
Step 10: Decorate each cookie with criss-cross lines using a knife or press a hand grater on top for texture.
Step 11: Bake the cookies for 20 minutes or until light brown. If needed, bake 5 minutes longer but avoid overbaking.
Step 12: Once baked, dip the warm cookies into the syrup using a slotted spoon, soaking each side for a few seconds.
Step 13: Transfer the soaked cookies to a cooling rack to drain excess syrup.
Step 14: Serve topped with extra honey and a generous sprinkle of ground walnuts.

Tips & Variations

For a lighter flavor, use half olive oil and half sunflower oil in the dough.
You can add orange zest to the syrup for enhanced citrus aroma.
If you prefer, sprinkle ground cinnamon on the walnuts before serving for extra spice.

Storage

Store the Melomakarona in an airtight container at room temperature for up to 3 weeks. Keep them in a covered cake stand or container to maintain softness. If they harden slightly, warming briefly in a low oven can help restore their tenderness.

How to Serve

A white plate sits on top of a white lace doily, holding a pile of small, oval golden-brown cookies sprinkled with crushed nuts that add texture and color contrast. Next to this, a clear glass bowl with intricate patterns contains three similar cookies also topped with crushed nuts. The background is a white marbled texture with a few garnish elements including green pine leaves, pine cones, and cinnamon sticks placed around, giving a festive and cozy feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Melomakarona gluten-free?

Traditional Melomakarona use all-purpose flour and semolina, which contain gluten. To make a gluten-free version, you would need to experiment with gluten-free flour blends and possibly a substitute for semolina, but results may vary.

When is the best time to serve these cookies?

Melomakarona are traditionally served during the holiday season, especially around Christmas, but they make a delightful treat any time of year with tea or coffee.