Honey-Cookies with their intense homely smell full of cloves, cinnamon and nutmeg, make every Greek house smell like Christmas! They are quick to bake, so much fun to make and super addictive!!!
Melomakarona are traditional Greek Christmas cookies (like Kourampiedes), that are being baked during Christmas time. the word "melomakarona" is a combination of the words "meli", which means honey and "makarona", which comes from the ancient word "makaria" and means blessed.
In an effort to make Greek honey-cookies healthier, this recipe came out. Unlike the traditional recipe, this one doesn't contain sugar and it also contains oatmeal. However, both the absence of sugar and the addition of oats are not perceived. They are so juicy, fragrant and at the same time so addictive!!
Making Greek Honey-Cookies is not difficult, but you should pay attention to the following little details:
Don't overwork the dough, because this would cause the oil to separate from the mixture and the cookies will have a very oily taste. Just knead the dough lightly with your hands until the flour incorporates and the dough is soft.
Always dunk the hot cookies into the cold syrup. To make sure that the cookies soak syrup all the way in, you need to dip them hot, straight from the oven, to the cold or room temperature syrup. This will help the cookies to absorb the syrup and become moist on the inside.
How to store them
Store Greek honey-cookies in an airtight container at room temperature for approximately 3-4 weeks.
Servings: 40 pieces (50 gr. each)
Preparation time: 15 mins
Cooking time: 25 mins
300 gr olive oil
180 gr. honey
1 tbsp. Ceylon cinnamon
1 tbsp. clove powder
1 tbsp. nutmeg
1/4 tbsp. salt
2 tbsp. baking powder
2 oranges, zest & juice
600 gr. all purpose flour, sifted
300 gr. oats flour, sifted
200 gr. walnuts
400 gr. honey
2 oranges, zest & juice
50 ml water
2 cinnamon sticks
30 gr. chopped walnuts or pistachios
Begin with the syrup and add all ingredients in a small saucepan. Heat on medium to low heat for 5 minutes (don't let it boil).
Remove foam from top and remove from heat. Set aside and let the syrup to completely cool.
Preheat oven to 180C set to fan.
In a bowl add olive oil with honey and stir until honey melts.
Add orange juice & zest and stir to combine. Set aside.
In a blender beat oats and walnuts for a few seconds until powdered.
Transfer into a large bowl along with all purpose flour, cinnamon, cloves, nutmeg, baking powder, salt and stir.
Add liquids into the mixture with the solid ingredients and mix very well. Knead gently with hands for a few seconds. (do not overwork the mixture!)
Shape honey-cookies into desired shape (traditional melomakarona are egg-shaped), 3-4 cm long each, and place them on an oven pan lined with parchment paper.
Bake for approximately 25-30 minutes or until golden brown.
When ready, remove from the oven.
Immediately start dipping the hot cookies into the cold syrup by using a serrated spoon. Dip the cookies for approximately 40 seconds (20 seconds each side). Don't let them longer in the syrup, because they will fall apart.
Repeat until no cookies left.
Place them on a platter and sprinkle with chopped walnuts or pistachios.
Did you make this recipe?? I would be happy to see yours! Tag @sweetandsalty_feelings on Instagram and hashtag it #sweetandsaltyfeelings
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