Author Notes
Greek traditional honey cookies for Christmas season —Lena Grp
Ingredients
- for the cookies
-
2 cups
olive or vegetable oil
-
1 cup
sugar
-
4 cups
all purpose flour (about)
-
1,5 cups
chopped walnuts
-
3/4 cup
orange juice
-
1 tablespoon
orange zest
-
1/4 cup
brandy
-
1 teaspoon
baking powder
-
1 teaspoon
cinnamon
-
1/4 teaspoon
clove (powder)
- for the syrup
-
1.5 cups
water
-
1,5 cups
honey
-
1,5 cups
sugar
-
1 tablespoon
lemon juice
Directions
-
In a big bowl mix oil, sugar, orange juice, brandy, walnuts, cinnamon, clove, orange zest and baking powder.
-
Add flour little by little and knead lightly until you have a moderate/soft dough.
Preheat the oven to 360° F or 175° C.
-
Line a baking sheet with parchment paper (usually for this amount of dough 2 baking sheets needed}.
Take a small amount of dough (about the size of a big walnut) and shape it into a small like half moon or oval cookie (about 2,5 inches - 6 cm long, 1 inch - 2,5 cm wide and 3/4 inch - 1,5 cm high).
Place the cookies on the baking sheet not too close to each other, because they are going to increase their volume.
-
Bake for about 25’-30' until golden brown.
Let melomakarona cool.
-
In a small saucepan add honey, sugar, water, lemon juice and boil over low/medium heat for 8’.
During the boiling of the syrup remove any foam that usually honey produces.
-
Pour the hot syrup spoonful by spoonful over melomakarona.
Turn them upside down to allow them absorb syrup both sides.
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