These Cookies Taste like Baklava! Melomakarona
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Ingredients
For the dough:
4 cups (580g) all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
1/2 cup of extra virgin olive oil
1/2 cup light olive oil or vegetable oil
½ (100g) cup of sugar
½ cup (125ml) of orange juice
Zest of 2 oranges
For the syrup:
2 cups of sugar
2 cups of water
2 cups honey
For the garnish:
¾ cup ground walnuts
1 heaping teaspoon ground cinnamon
¼ teaspoon ground cloves
Instructions
Preheat oven to 350 °F, 180 °C.
Place the flour, salt, baking powder, baking soda, and orange zest into a bowl. Whisk together to combine.
Always zest citrus before juicing.
Combine the oil and sugar in another bowl and whisk together until the sugar has dissolved.
Combine the orange juice and the baking soda together. Mix it and add to the oil mixture.
Add the oil mixture to the flour mixture and mix together until a dough is formed.Be careful not to overmix so that the oil does not separate from the dough. If the dough seems a bit too dry and crumbly add 2-3 tablespoons of orange juice and knead together with a spatula or your hands.
Turn the dough out onto a work surface, compress it and form a circle. Roll out to ½ inch in thickness. Do not use any additional flour to do this.
Using a 2-inch round cookie cutter, cut out the cookies. Place them on baking sheets lined with parchment paper.
Use a fork to make marks on each cookie.
Bake for 30-35 minutes or until golden brown.
While the cookies are baking make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Stir until the sugar dissolves. Remove from heat and add the honey. Stir until incorporated.
As soon as the cookies come out of the oven, put them all together in one of the trays and pour the hot syrup over them.
After 15 minutes, carefully flip each cookie over so that both sides absorb the syrup. Allow the cookies to absorb the syrup in the pan for at least 1 hour.
Combine the ground walnuts, cinnamon, and clove powder and mix well. Sprinkle this garnish over each cookie and serve!
Notes
Store the cookies in an airtight container at room temperature.
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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By: LowNotes
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MELOMAKARONA (Greek honey spiced cookies)
Melomakarona are Greek honey spiced cookies usually baked for Christmas. They're made with oil and have no eggs, no milk, and no butter. They're covered in walnuts or chocolate!
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“Melomakarona” is a Greek word which in a free translation you could say it means “honey macaroons”. However, according to some sources the name comes from the ancient Greek work “makaria” which was a piece of bread offered in certain ceremonies. When you add “meli” (the Greek word for honey) over “makaria”, then you get a melomakarono!
These Greek Christmas cookies are spiced with orange zest, cinnamon and ground cloves and once they’re baked, they get soaked in a honey-based syrup. Traditionally, they’re covered in crashed walnuts but today you can also find them covered in chocolate, so I decided to make them both ways to keep everyone happy.
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Best Melomakarona - Honey Dipped Orange & Spice Cookies - Part 1
Melomakarona are an orange and spice cookie traditionally made at Christmas time and they are dipped in a honey and sugar syrup. They are a great cookie at any time of year.
Honey cookies (Melomakarona)
Honey cookies - Melomakarona - are Greek traditional Christmas cookies. They are soft and moist cake-like cookies, flavored with cognac and orange, soaked in honey syrup and sprinkled with walnuts. While baking them, sweet spices like cinnamon and clove, make your home smell heavenly :)
Ingredients:
For the syrup:
8.3 oz (235 g) sugar
6.8 us fl oz (200 ml) water
1 cinnamon stick
11.8 oz (335 g) honey
For the dough:
25.2 oz (715 g) all-purpose flour
2 tsp baking powder
1.5 tsp baking soda
1/2 cup (100 g) sugar
0.46 oz (13 g) powdered cinnamon
0.25 oz (7 g) clove (powder)
1/2 cup (100 ml) orange juice
1/2 cup (100 ml) cognac
2 cups (400 ml) sunflower oil
zest of two oranges
Make the syrup first.
In a pot add sugar, water and cinnamon stick. Stir and bring to a boil. Boil for 2-3 minutes, then stir in the honey and set aside to cool.
In a large bowl mix together flour, baking powder and baking soda. Stir to combine and then add sugar, cinnamon and clove. Mix to combine well.
In another bowl add orange juice, cognac, oil and orange zest. Mix well.
Gradually add flour mixture to liquid mixture. Don't overwork the dough. Only knead until the flour is fully incorporated.Dough will be soft but not too loose and it will be moist but not sticky.
Preheat the oven to 356 F (180 C) and line two baking trays with parchment paper.
Shape the cookies. Form them into oblong shape about the size of a walnut ( or bigger if you prefer). Lightly press the top of each cookie with the tines of a fork in a crosshatch pattern.
Bake cookies for 20 minutes.
While they are still very warm, soak them in cold honey syrup for 10-20 seconds.
Sprinkle melomakarona with chopped walnuts.
Store them at room temperature.
Enjoy! :)
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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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