Melomakarona Greek cookies recipe - Greek Recipes - Greek Gateway

Recipe by Famous Chef of Greece Akis Petretzikis

MELOMAKARONA: Greek Traditional Christmas cookies with crushed walnuts.

These yummy cookies are traditionally served at Christmas in Greek households worldwide.

TRADITIONAL MELOMAKARONA RECIPE:

NEW MELOMAKARONA WITH CHOCOLATE INSIDE RECIPE:

INGREDIENTS:

For syrup:

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Melomakarona Greek cookies recipe - Greek Recipes - Greek Gateway

- 2 Cups (500 ml) water - 3 1/3 (800 g) granulated sugar - 1 Cup (150 g) Attiki honey (SHOP NOW! Get Krinos Attiki Greek Honey-Thepurest quality ) - 3 cinnamon sticks - 3 whole cloves - 1 orange, cut in half

1st mixture:

- 1 ½ Cups (400 ml) orange juice - 1 ½ Cups (400 ml) sunflower oil - 3/4 Cup (180 m)l olive oil - ¼ Cup (50 g) caster sugar - ½ teaspoon ground cloves - 2-3 teaspoons ground cinnamon - ¼ teaspoon ground nutmeg - 1 teaspoon baking soda - grated zest of 2 oranges

2nd mixture:

- 8 Cups (1 kilogram) all purpose flour - 1 Cup (200 g) fine semolina

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Melomakarona Greek cookies recipe - Greek Recipes - Greek Gateway

METHODThese amazingly aromatic traditional Greek Christmas cookies are called "Melomakarona".Your house will be filled with aromas of orange, honey, cinnamon and cloves… Each bite is sodeliciously Christmassy…it will become an instant personal favorite! For the syrup: - Boil all of the ingredients for the syrup, apart from honey, until sugar melts. Remove fromheat. Add the honey and mix till combined. - let syrup cool for 3-4 hours. It must be cold by the time the cookies come out from theoven. - You can prepare the syrup from the day before. For the cookies: - Preheat the oven to 190* C (370*F) Fan. - To make the cookies, you need to prepare 2 separate mixtures. - For the first mixture, add all of the ingredients in a large bowl. Mix, using a hand whisk. - In a separate bowl, add all of the ingredients for the second mixture. - Combine the first and second mixture. - Mix by hand, very gently and for a very short time (10 seconds at the most). If you mixlonger the mixture will split or curdle. - Mold cookie dough into oval shapes, 3-4 cm in long, 30 g each. Try to keep them assimilar as possible. - Bake for about 20-25 minutes, until they are crunchy and dark golden brown. - As soon as you remove them from the oven, soak the hot cookies in the syrup for 10seconds. - Allow them to drain on a wire rack. - Drizzle with honey and chopped walnuts. Be careful not to overwork the cookie dough because the oil may start to seep out and then theywon’t turn out crispy! The orange used for the syrup should a whole fresh orange, cut in half!KOURABIEDES RECIPE + VIDEO

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