Homemade Honey-Spiced Cookies

Ingredients

• 1 cup (240ml) olive oil 1 cup (240ml) olive oil
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• 1 tablespoon orange zest 1 tablespoon orange zest
• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/2 cup (90g) fine semolina 1/2 cup (90g) fine semolina
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the syrup: For the syrup:
• 1 cup (240ml) honey 1 cup (240ml) honey
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cinnamon stick 1 cinnamon stick
• 3 whole cloves 3 whole cloves
• For garnish: For garnish:
• Crushed walnuts Crushed walnuts

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 19g (10g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the olive oil, sugar, orange juice, and orange zest. Mix well until the sugar is dissolved.
2. 2.
   In a separate bowl, whisk together the flour, semolina, baking powder, baking soda, cinnamon, cloves, and salt.
3. 3.
   Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Take small portions of the dough and shape them into oval cookies, about 2 inches long. Place the cookies on a baking sheet lined with parchment paper.
6. 6.
   Bake for 20-25 minutes, or until the cookies are golden brown.
7. 7.
   While the cookies are baking, prepare the syrup. In a saucepan, combine the honey, water, sugar, cinnamon stick, and cloves. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let the syrup cool slightly.
8. 8.
   Once the cookies are baked, remove them from the oven and immediately dip them into the warm syrup, ensuring they are fully coated. Allow the cookies to soak in the syrup for a few seconds, then transfer them to a wire rack to cool.
9. 9.
   Sprinkle the cookies with crushed walnuts while they are still slightly sticky.
10. 10.
    Let the melomakarona cool completely before serving. The cookies will become even more moist and flavorful as they sit.

Treat your ingredients with care...

• Olive oil — Use a good quality extra virgin olive oil for the best flavor and texture.
• Orange zest — Make sure to grate only the outer orange part of the peel, avoiding the bitter white pith.
• Semolina — Fine semolina works best for this recipe, as it adds a delicate texture to the cookies.
• Honey — Opt for a mild-flavored honey to balance the sweetness of the cookies.
• Walnuts — Toast the walnuts before crushing them for a richer flavor.

Tips & Tricks

• For a more pronounced citrus flavor, add a few drops of orange blossom water to the syrup.
• Allow the cookies to fully cool before storing them in an airtight container to maintain their texture.
• These cookies taste even better after a day or two, as the flavors meld together.

Serving advice

Serve melomakarona as a delightful dessert alongside a cup of Greek coffee or tea. They are perfect for sharing with family and friends during festive gatherings or as a sweet treat any time of the year.

Presentation advice

Arrange the melomakarona on a platter, garnished with additional crushed walnuts and a sprinkle of powdered sugar. The golden hue of the cookies, combined with the nutty topping, creates an inviting and appetizing presentation.