Melomakarona - Greek Honey Cookies You'll Be Obsessed With!
I’ve been making Melomakarona - Greek honey cookies, for as long as I can remember and I’ve finally perfected them. Make sure to use a great quality delicate extra virgin olive oil and Greek thyme honey for best results. FULL RECIPE BELOW.
RECIPE: MELOMAKARONA - GREEK HONEY COOKIES
Dough
1 cup Christine Cushing’s extra virgin olive oil olive oil (250 ml)
100 gm sugar ( 6 Tbsp)
90 ml orange juice (6 Tbsp)
25 ml brandy (2 Tbsp.)
450 gm pastry flour ( 3 cups )
120 gm fine semolina (3/4 cup )
1 tsp. baking powder (5 gm)
2 tsp. ground cloves (6 gm)
2 tsp. ground cinnamon (6 gm)
¼ tsp. Allspice ( 1 gm)
Nutmeg to taste
1/2 tsp. baking soda (2 gm)
Syrup
3/4 cup Greek amber honey (175 ml)
3/4 cup sugar (175 ml)
3/4 cup water (175 ml)
1 tsp. ground cinnamon (5 ml)
1 cup finely chopped walnuts, for garnish (250 ml), optional
Preheat oven to 350 degrees F
Whisk together the wet ingredients, with sugar and spices, in a medium bowl. Over a piece of parchment paper, sift flour, baking powder and baking soda 3 times.
Add the sifted dry ingredients to the oil mixture and stir with wooden spoon until mixture just holds together. Dough will not be fully smooth but should hold together. Note: texture of dough might vary depending on the protein level of your flour.
Pinch off about 1 1/2 tbsp. portions of dough (25- 27 gm ) and form into little flat oblongs (football shapes). Place on a parchment-lined baking sheet 2-inches apart. Bake in oven at 350 degrees convection F for 25- 30 minutes, or until evenly browned.
Syrup
Boil honey, sugar, water, and cinnamon for 8-10 minutes, until deep amber colour and slightly reduced. Remove from heat. While syrup is still hot, and cookies are still hot, using slotted spoon place cookies 6-8 at a time- into syrup for about 2-3 minutes, turning often to completely coat. Transfer to a large baking sheet or pan and arrange in a single layer. Sprinkle with chopped walnuts , if desired. Repeat with remaining cookies.
Makes about 36 delicious cookies( 25 gm each raw cookie dough )
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Olive Oil Cookies | Akis Petretzikis
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A traditional sweet treat, Greek olive oil sesame cookies! The most scrumptious, crumbly cookies enhanced with orange zest and sprinkled with sesame seeds. Simple but elevated, you will fall in love with them!
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Video Editor: Mihalis Barbaris
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Greek Christmas Honey Cookies - Melomakarona | Akis Petretzikis
Greek Christmas Honey Cookies - Melomakarona| Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Loi, Markos Papakostantinou, Maria Vasilakopoulou
Koulourakia Recipe - Traditional Greek Easter Cookies Recipe
Eggless Koulourakia Cookies – Traditional Greek Easter cookies made with flour, orange zest, orange juice, vanilla and sesame seeds. These buttery and citrusy cookies are crispy on the outside and tender on the inside. So good with a cup of coffee or tea!
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How to make Almond biscuits (Amigthalota)
Hello beautiful people! In this video, I am showing you how to make very simple and tasty greek biscuits. In Greece we call them Amigthalota, which translates to Almond Biscuits. I hope you like my video and enjoy cooking like me!
You will need:
- 1 cup of Caster sugar
- 3 cups of Almond meal
- 1 teaspoon of Baking Powder
- 3 Egg whites
- Almond Extract
- Almond flakes
- Margarine (optional)
Greek Butter Cookies/ Koulourakia
ΚΟΥΛΟΥΡΑΚΙΑ
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Makes about 80 cookies:
1 pound unsalted butter at room temperature
1 and 1/2 cups granulated sugar
4 whole eggs
2 egg yolks
1/2 cup heavy whipping cream
zest of 2 large lemons
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
6 and 1/2 -7 cups all purpose flour
egg wash: 4 egg yolks plus 4 tablespoons water
In a tabletop mixer with the paddle attachment, beat the butter with the sugar until fluffy.
Add the vanilla extract and beat until incorporated.
Beat the eggs and yolks with the sugar mixture until fluffy.
Add the heavy whipping cream and beat well.
Sift together the flour, salt, and baking powder.
Zest the lemons over the flour mixture and mix to combine.
Add the flour mixture in a few batches while the mixer is beating all of the ingredients on a low speed.
Beat until well combined. Check the dough and add 1/2 cup more all purpose flour if needed to form dough that is not very sticky and so that it is easy to work with.
Set aside and cover with a clean towel.
Allow the dough to rest at room temperature at least 30 minutes.
Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius.
Form the dough into walnut, or golf ball sized rounds.
Roll each round out into about 8 inch cylinders.
Fold in half and twist until a braid forms.
Place onto a baking sheet lined with parchment paper.
Continue until all of the cookies are formed.
To make the egg wash, combine the egg yolks with water and whisk well until smooth.
Brush the egg wash over each cookie.
Bake 20-30 minutes or until the cookies are golden brown. Rotate trays (place the bottom tray on the top rack and the top tray on the bottom for even baking) halfway through baking.
Allow the cookies to cool completely.
Store them in an airtight container.
Serve with tea or coffee.
Enjoy!
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