Melomakarona
A classic Greek cookie recipe dipped in honey.
Servings: 90 cookies
Equipment
- mixer
- baking sheets
Ingredients
- 1 tbsp grated orange rind tightly packed
- 1 1/2 cups (375 mL) freshly squeezed orange juice
- 3 cups (750 mL) vegetable oil
- 3 tbsp (45 mL) honey
- 1/3 cup (80 mL) cognac
- 1 cup (200 grams) granulated sugar
- 3/4 cup (105 grams) crushed walnuts
- 3/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 8 cups (1,200 grams) all-purpose flour, sifted plus more if required
- 1 tbsp plus 1 1/2 teaspoons baking powder
- 2 1/4 teaspoons baking soda
Syrup (the amount below is for approximately 25 Melomakarona)
- 1 cup (250 mL) honey
- 2 tbsp (30 mL) boiling water
- 1 cup (140 grams) crushed walnuts
- 2 tbsp sesame seeds
Instructions
- Preheat oven to 375 degrees Fahrenheit, placing your rack in the middle.
- In a large bowl combine the 1 tablespoon orange rind; 1 1/2 cups of orange juice; 3 cups vegetable oil; 3 tablespoons honey; 1/3 cup cognac; 1 cup of sugar; 3/4 cup crushed walnuts; 3/4 teaspoon ground cloves; and 1 teaspoon of ground cinnamon
- In a smaller bowl mix together 3 cups of your sifted flour with all of the baking powder and baking soda. Mix well with a fork or wire whisk to combine. Add this flour mixture to the large bowl containing the previous ingredients.
- With your hands, mix everything together. Once everything is mixed well add the remaining flour, one cup at a time, mixing after each addition. You will end up with a dough which is somewhat greasy, not stiff, and with which you are able to form a ball that will keep its shape. You may need to add more sifted flour, in order to get your cookie dough to resemble the consistency pictured. If you do add more flour, add 1/4 cup at a time. Be sure to knead the dough very well, and for several minutes. This will ensure that all of the oil is incorporated into the flour.
- Taking one tablespoon of dough at a time (we use 30 grams, per cookie) form oval shaped cookies which you will flatten slightly so that they are approximately 1 centimeter thick. When shaping your cookies, knead the dough in your hand, make a ball, and then turn that ball into an oval shaped cookie which is about 2 1/2 inches long. Place them on a cookie sheet lined with parchment paper, leaving a one inch space between cookies. Using a fork, make a few indentations on top of each cookie.
- Bake in middle rack of oven for 10 – 15 minutes until the bottoms are golden brown.
- Remove from oven, let rest on baking sheet for about 1 – 2 minutes and then place cookies on cooling rack.
- Meanwhile, combine the crushed walnuts with the sesame seeds and mix well.
- Once your cookies are fully cooled, (we actually like to let them cool overnight) heat in a small saucepan, one cup of honey. Once the honey has liquefied (which will happen when the honey is brought to a boil) carefully add 2 tablespoons of boiling water. Skim off any foam which may develop on surface of honey. Reduce heat to a very low simmer.
- Prepare a sheet of parchment paper near the stovetop. This is where you will place your honey dipped cookies. Sprinkle some of the walnut-sesame seed mixture onto the paper (this will keep the bottoms of the cookie from sticking to the parchment).
- Place as many cookies as will fit into the saucepan containing the honey. Let them soak for about 30 – 45 seconds. Depending upon the size of your saucepan, you may need to occasionally push down on them gently with a spoon if they are floating in the honey, in order to soak the entire cookie. Alternatively, you can use a spoon to carefully drizzle some honey on top of the cookies. You can also carefully flip them over. Remove from honey with a slotted spoon, place on parchment paper and while still hot sprinkle some of the walnut-sesame seed mixture over the top
- Let cool. You can now place individual cookies in cupcake liners. This makes them easier to pick up and eat without getting your fingers too sticky.
- Enjoy!
Notes
We highly suggest reading the Helpful hints above.