Ingredients
For the Dough
- 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
- 1½ 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 (4⅔ cups) all-purpose flour
- 1 teaspoon baking powder
For the Syrup
- 400 grams (2 cups) sugar
- 100 grams (3.5 oz) honey
- 325 ml (1⅓ cups + 1 tbsp) water
- 1 stick cinnamon
- 4-5 dried cloves
- Peel of 1 orange
For Serving
- Additional honey
- Ground walnuts
Instructions
- Make The Dough: In a large mixing bowl, combine the orange juice, olive oil, honey, water, sugar, ground cinnamon, ground clove, ground nutmeg, vanillin or vanilla extract, orange zest, and baking soda. Whisk well until the sugar dissolves completely.
- Add Semolina: Stir in the fine semolina and incorporate it thoroughly into the mixture.
- Add Flour and Baking Powder: In a separate bowl, combine the all-purpose flour and baking powder, then add these dry ingredients into the wet mixture.
- Mix the Dough: Using your hands, mix the dough for a couple of minutes. It will initially seem like it needs more flour, but as you knead, it will come together into a very soft and oily dough.
- Rest the Dough: Cover the bowl with a tea towel and leave it aside while you prepare the syrup.
- Prepare the Syrup: In a small saucepan, add sugar, honey, water, cinnamon stick, dried cloves, and orange peel. Bring to a boil over high heat, then allow it to boil vigorously for 4 minutes without stirring. Remove from heat and set aside uncovered to cool.
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.
- Shape Cookies: Take dough portions of about 40-45 grams each. Squeeze out any air and form them into oval shapes, slightly flattened. Arrange the cookies on the prepared baking sheet, leaving at least 3 cm (1½ inch) between each cookie.
- Decorate the Cookies: Make criss-cross lines on each cookie using a knife, or press a hand grater on top for decorative marks.
- Bake: Bake for 20 minutes or until the cookies develop a light golden brown color. If needed, bake an additional 5 minutes for desired color, but avoid overbaking.
- Soak in Syrup: Using a draining spoon, dip the warm cookies in the syrup in small batches. Let each side soak for a few seconds, then transfer the cookies to a cooling rack to drain any excess syrup.
- Serve: Once cooled, drizzle the melomakarona with plenty of honey and sprinkle with chopped walnuts on top before serving.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 weeks, or in a cake stand with a lid.
Notes
- Ensure the syrup is hot when dipping the cookies to allow proper absorption and flavor.
- Do not overbake the cookies; they should remain soft after baking as they soak up the syrup.
- Allow the cookies to drain well on a rack after soaking to prevent them from becoming too soggy.
- You can use half sunflower oil for a lighter flavor if preferred.
- These cookies keep well for weeks and actually improve in flavor after a day or two as they absorb more syrup.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
