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1
Make the honey syrup first
10 Mins
Medium heat, ~100°C (212°F)
Put the 200 ml water, 150 g syrup sugar and cinnamon stick in a saucepan. Bring to a boil, stirring until the sugar dissolves, then simmer for 5 minutes. Take off the heat, stir in the 250 g honey and leave the syrup to cool completely. Lift out the cinnamon stick before dipping.
Do not rush the cooling: lukewarm syrup still softens the cookies too much.
Done when: Syrup clear, lightly thickened and completely cool.
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2
Mix the wet ingredients
5 Mins
No heat — room temperature, ~20°C (68°F)
In a large bowl, whisk the olive oil, orange juice, brandy, orange zest, 150 g dough sugar, cinnamon and cloves. Stir the baking soda into the orange juice first if you like — it will foam a little, which is normal.
Whisk just until combined; over-beating makes the dough tough later.
Done when: Wet mix smooth, lightly foamy, smelling of orange and spice.
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3
Make the dough and shape the cookies
15 Mins
No heat — room temperature, ~20°C (68°F)
Add the flour a little at a time, mixing with a spoon and then your hands, until a soft dough forms that does not stick to your fingers. Divide into 24 pieces of about 42 g, roll each into an oval and press lightly. If the dough cracks, let it rest for 10 minutes.
Stop kneading as soon as the dough comes together: overworked dough bakes hard.
Done when: 24 smooth ovals, soft to the touch, holding their shape.
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4
Bake until golden
25 Mins
180°C (350°F)
Place the cookies on lined baking trays, slightly spaced apart, and bake for about 25 minutes, swapping the trays halfway, until deep golden underneath and firm to the touch.
They should still look pale on top: the colour comes mostly from underneath.
Done when: Golden brown underneath, firm, smelling of orange and cinnamon.
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5
Dip, top and rest
5 Mins
No heat — syrup cool, ~20°C (68°F)
As soon as the cookies come out of the oven, dip them a few at a time into the cold syrup for 15–20 seconds per side, lift out with a slotted spoon and drain on a wire rack. Sprinkle generously with chopped walnuts, drizzle with a little extra honey, and rest for 20 minutes before eating.
Hot cookies, cold syrup — never both hot, or the cookies fall apart.
Done when: Cookies glossy with syrup, walnuts stuck on, holding their shape.
auto_awesome Finishing Touches & Plating
Let the melomakarona rest for 20 minutes so the syrup settles into the crumb, then pile them on a plate and serve at room temperature with Greek coffee.
Greece
2h
