greek honey spice cookies recipe melomakarona

Greek honey spice cookies recipe, (Melomakarona)

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Greek honey spice cookies recipe, (Melomakarona)

5 from 3 votes
Recipe by Me To Mati #passionfood Course: DessertCuisine: GreekDifficulty: Easy
Servings

25

pieces
Prep time

30

minutes
Cooking time

1

hour 

This mouth-watering honey moist cookie are the perfect companion with your next coffee or tea. Scented with slight aromas such as orange, cinnamon and clove. A definite winner.

Ingredients

  • Biscuits Ingredients
  • 1 cup nuttelex (olive spread)

  • 1 cup white sugar

  • 1 cup olive oil

  • 1 cup fresh orange juice

  • Zest of 1 orange

  • 1 tablespoon cinnamon powder

  • 1 clove powder

  • 1 tablespoon baking powder

  • 1 cup plain flour

  • 500 g self-raising flour (additional may be required)

  • Syrup Ingredients
  • 2 cups of water

  • 1 cup of sugar

  • 1 cinnamon stick

  • 2 cups honey

  • half lemon (cut into wedges)

Instructions

  • In a mixing bowl, add nuttelex (olive spread) beating over low speed. Substitue nuttelex olive spread with additional olive oil (1 cup).
  • Slowly combine sugar and olive oil.
  • Increase mixer speed to medium, allowing the mixture to combine.
  • Slowly combine freshly squeezed orange juice.
  • Allow mixture to combine, adding orange zest.
  • Add cinnamon and clove powder.
  • Increase mixer speed to high, allowing the mixture to combine.
  • The mixture will turn into a creamy texture.
  • Stop mixing process, adding baking powder and combining ingredients manually.
  • Add plain flour, combining ingredients manually.greek cookies
  • Continue to stir through ingredients.
  • Add self-raising flour, combining ingredients manually.
  • Continue this process until mixture comes together.
  • Roll out into biscuit shapes using the method demonstrated in our video, repeating this process until all of the mixture has been utilised. greek honey spice cookies
  • Bake biscuits @ 180-C for 60 minutes or until biscuits are cooked through.
  • In a shallow pot over high heat, add 2 cups of water, 1 cup white sugar and 1 cinnamon stick stirring through ingredients.
  • Slowly combine 2 cups honey, stirring through thoroughly.
  • Add lemon wedges.
  • Reduce syrup, occasionally stirring (syrup should thicken).
  • Finely grind walnuts, adding 1 teaspoon cinnamon, clove powder and stirring through the walnut mixture.
  • Dip cooled biscuits into hot syrup mixture, turning biscuits over.melomakarona
  • Cover syrup coated biscuits with walnut mixture ensuring biscuit is covered all over.
  • Repeat the process for all biscuits.

Recipe Video

Notes

  • Nuttelex olive spread is made with natural Olive Oil, with 70% less saturated fat than butter and 50% less salt than regular margarine.  Nuttelex is salt reduced and cholesterol-free. 
  • Allow biscuits to cool before applying syrup.
  • Use a kitchen grater when rolling out biscuits.
  • The syrup needs to be warm when dipping biscuits.

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