Melomakarona Recipe

Melomakarona are Greece's beloved Christmas honey cookies, fragrant with orange and cinnamon and soaked in a warm honey syrup. They are soft, spiced and studded with walnuts. Even outside the holidays, one bite of these syrup-drenched cookies feels like a celebration.

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Servings

4 servings

Calories

420

Ingredients

• 2 cups (250 g) plain flour
• 1 cup (120 g) fine semolina
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup (120 ml) each olive oil and sunflower oil
• 1/2 cup (120 ml) orange juice
• 1 tablespoon orange zest
• 1/4 cup (50 g) sugar
• 1 cup (200 g) honey
• 1 cup (240 ml) water
• 1 cinnamon stick and 3 whole cloves, for the syrup
• 1 cup (100 g) chopped walnuts, for topping

Instructions

1. Preheat the oven to 175°C (350°F) and line two baking trays with parchment paper.
2. In a bowl, whisk together the flour, semolina, baking powder, baking soda, cinnamon and ground cloves.
3. In a separate bowl, whisk the olive oil, sunflower oil, orange juice, orange zest and sugar until well combined.
4. Pour the wet ingredients into the dry and mix gently with a spoon until a soft dough forms. Do not overmix or the cookies will turn tough.
5. Shape the dough into small oval cookies, about the size of a walnut shell, and press the top lightly with a fork. Place on the trays.
6. Bake for 20 to 25 minutes until deep golden and firm.
7. While the cookies bake, simmer the honey, water, cinnamon stick and whole cloves for 5 minutes to make the syrup.
8. As soon as the cookies come out of the oven, dip them one by one into the hot syrup for about 20 seconds each, then place on a wire rack.
9. Sprinkle generously with chopped walnuts while still sticky, then cool completely before serving.

Pro tips

• Do not overmix the dough; a gentle hand keeps the cookies tender.
• Dip the cookies while they are hot so they absorb the syrup evenly.
• Let them rest a day before serving for the best flavour and texture.
• Store in a single layer if possible, or separate layers with parchment paper.

Frequently asked questions