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    Melomakarona (Honey Christmas Cookies)

    by Chef Christina Christofi 

    Preparation time: 40 minutes

    Cooking time: 20 hours

    Difficulty:

    Serves: 2 kg

    Ingredients

    • 1 kg AP flour
    • 200 g caster sugar
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp cinnamon
    • ½ tsp clove
    • ½ tsp nutmeg
    • ⅓ tsp pepper
    • 1 orange- zest
    • ½ lemon- zest
    • 250 ml fresh orange juice
    • 200 ml olive oil
    • 200 ml sunflower oil
    • 30 ml cognac
    • 200 g walnuts, chopped, for dusting
    For the syrup:
    • 500 g sugar
    • 500 g honey
    • 500 g water
    • 1 orange- zest

    Method

    1. Preheat oven to 170°C fan function, and layer a large baking tray with parchment paper.
    2. In a large bowl, mix the flour, sugar, baking powder, soda, cinnamon, clove, nutmeg, and pepper.
    3. Add the orange and lemon zest, and mix.
    4. Add the fresh orange juice, olive oil, sunflower oil and cognac, and knead until you have a soft dough.
    5. Shape into small equal-sized round cookies (melomakarona) and place on the baking tray. Use a fork to make the traditional pattern on top.
    6. Fan bake for 30 minutes. Remove from the oven and let cool for at least 30 minutes.

    For the syrup:

    7. Boil all the ingredients for the syrup (sugar, honey, water, zest) on medium heat. Continue boiling for 4-5 minutes after the mixture reaches a boil.

    8. Skim the foam and remove the pot from the heat.

    9. Dip the melomakarona in the hot syrup for 30 seconds, using a skimmer.

    10.Place the melomakarona on a large platter and dust with chopped walnuts.

     

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