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4.67 from 6 votes

Melomakarona – Greek Christmas Honey Cookies

Melomakarona - these Greek Christmas Honey Cookies soaked in honey syrup and topped with chopped nuts are sticky and totally irresisitble!
Cook Time25 mins
Total Time25 mins
Course: Christmas cookies
Cuisine: Greek
Keyword: Greek Christmas Honey Cookies, Melomakarona Recipe, Traditional Greek Melomakaroona
Servings: 40
Calories: 197kcal
Author: Lucy Parissi | Supergolden Bakes

Ingredients

For the syrup

  • 250 ml (1 cup) water
  • 225 g (1 cup) sugar granulated
  • 300 g (1 cup) runny honey mild tasting honey
  • 1 cinnamon stick
  • 1 piece of orange peel

For the melomakarona

  • 125 ml (½ cup) light olive oil
  • 115 g (1 stick) unsalted butter softened
  • 115 g ( ½ cup) sugar caster or granulated
  • 60 ml (¼ cup) freshly squeezed orange juice
  • 60 ml | 1/4 cup cognac rum or brandy
  • zest of 1 orange
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • pinch nutmeg
  • 1/2 tsp salt
  • 500 g (4 cups) plain flour you may need to use a little more or a little less

Topping

  • 150 g (1 cup) walnuts finely chopped
  • 125 g (1 cup) pistachio nuts finely chopped
  • 1 tbsp cinnamon optional
  • 1 tbsp rose petals completely optional - they just look pretty

Instructions

Make the syrup

  • The honey syrup needs to be made while the cookies are baking as it must be ready when they come out of the oven. Put all the ingredients in a large saucepan, stir together then bring to the boil. Reduce heat to a simmer and cook, stirring, for 5-10 minutes until slightly thickened. Discard any foam that forms on top of the syrup.
  • Remove the cinnamon stick and orange peel. Lower the heat to lowest setting and keep the syrup warm until cookies are ready.

Prepare the cookies

  • Preheat the oven to 170C (340F). Line two large baking trays with paper.
  • Put the oil, butter, sugar and all the spices in the bowl of your stand mixer and beat together with the paddle attachment for about 5 minutes.
  • Mix the orange juice, alcohol, baking powder and bicarbonate of soda – the mixture will fizz and froth.
  • Add it to the mixing bowl together with the salt and orange zest and beat together on medium. Gradually add the flour until the dough forms a ball – you can also fold it in by hand. Once the cookies hold their shape you can stop adding flour. Only use as much as you need.
  • Roll the cookies into small balls (size of a walnut) and place on the trays, slightly spaced apart.
  • Bake for 25-30 minutes until evenly coloured and firm.

Add the syrup

  • Remove from the oven and drop them, a few at a time, into the simmering syrup for 1-2 minutes, flipping them over to soak evenly. Continue until all the cookies are used up.
  • Layer the cookies on a platter, spoon any remaining syrup over them and sprinkle with the chopped nuts and cinnamon (if using). Keep at room temperature, loosely covered with foil.

Nutrition

Calories: 197kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 46mg | Potassium: 81mg | Fiber: 1g | Sugar: 15g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg