Introduction

Melomakarona are traditional Greek Christmas cookies soaked in honey syrup and sprinkled with chopped walnuts. These aromatic cookies, flavoured with orange, cinnamon, and cloves, are a staple in Greek households during the festive season. Their delightful combination of textures—crispy on the outside and soft on the inside—makes them irresistible.

Instructions

1. Prepare the Dough:

• • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large mixing bowl, combine the vegetable oil, olive oil, sugar, orange juice, orange zest, and brandy. Mix well until the sugar is dissolved.
  • In a separate bowl, sift together the all-purpose flour, semolina flour, baking powder, baking soda, ground cinnamon, and ground cloves.
  • Gradually add the dry ingredients to the wet ingredients, mixing gently with a wooden spoon until a soft dough forms. Be careful not to overmix.

2. Shape the Cookies:

• • Take small portions of dough (about the size of a walnut) and shape them into oval or oblong cookies.
  • Place the cookies on the prepared baking sheets, spacing them slightly apart.
  • Use a fork to lightly press the tops of the cookies, creating a patterned texture.

3. Bake:

• • Bake the cookies in the preheated oven for about 20-25 minutes, or until they are golden brown.
  • Remove from the oven and let them cool on a cooling rack.

4. Prepare the Honey Syrup:

• • While the cookies are baking, prepare the syrup. In a medium saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, stirring until the sugar dissolves.
  • Add the honey and lemon juice, reduce the heat to low, and simmer for about 5 minutes. Remove the cinnamon stick and keep the syrup warm.

5. Soak the Cookies:

• • Once the cookies have cooled slightly, dip them in the warm syrup using a slotted spoon, allowing them to soak for about 10-15 seconds.
  • Transfer the soaked cookies to a serving platter.

6. Garnish:

• • Sprinkle the cookies with chopped walnuts and, if desired, a light dusting of ground cinnamon.

7. Serve:

• • Allow the cookies to rest for a few hours or overnight to absorb the syrup fully. They are best enjoyed the day after they are made, when the flavours have melded together.

Tips

• Storage: Melomakarona can be stored in an airtight container at room temperature for up to two weeks. They also freeze well.
• Nut Variations: If you prefer, you can substitute chopped pistachios or almonds for the walnuts.
• Syrup Soaking: If you prefer less sweet cookies, briefly dip them in the syrup rather than soaking them. This will give a lighter coating of sweetness.