300g(1 cup) honeymild tasting honey or agave syrup
1cinnamon stick
1pieceorange peel
For the melomakarona
120ml(½ cup) light olive oil
115g(½ cup) unsalted butteror vegan baking spread
115g( ½ cup) sugarcaster or granulated
60ml(¼ cup) orange juicefreshly squeezed
60ml(¼ cup) cognacrum or brandy
1orangezest only
1tspbaking powder
2tspground cinnamon
½tspbicarbonate of soda
½tspground cloves
pinchnutmeg
½tspsalt
500g(4 cups + 2 tbsp) plain flouror as needed
Topping
150g(1 cup) walnutsfinely chopped
125g(1 cup) pistachio nutsfinely chopped
1tbspcinnamonoptional
1tbsprose petalscompletely optional - they just look pretty
Instructions
Make the syrup
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. Keep the syrup warm until the cookies are ready.
Prepare the cookies
Preheat the oven to 170C (340F). Line two large baking trays with silicone mats or baking parchment.
Put the oil, butter and sugar in the bowl of your stand mixer and beat together with the paddle attachment for about 5 minutes. Alternatively you can use an electric hand mixer.
Mix the orange juice, brandy, spices, 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). Press to an oval shape, roll and press against a cheese grater to add a bit of texture. Place on the trays, slightly spaced apart. Bake for 25-30 minutes until evenly colored and firm.
Soak in 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.