melomakarona

Irini Topalidou

Melomakarona (Greek Christmas cookies a la Irini)

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Author: Irini Topalidou

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

DoughSyrupDoughSyrup

• 1 cup canola oil
• 1 cup extra-virgin olive oil
• 1 cup sugar
• 1 cup fresh orange juice
• zest of 2 oranges
• 1 tsp. baking soda
• ½ tsp. ground cloves
• 2 tsp. ground cinnamon
• 7 cups all-purpose flour
• ½ tsp. salt
• 2 tsp. baking powder
• Ground walnuts

Syrup

• 2 cups water
• 2 cups sugar
• 2 cups thyme honey
• the juice and rind of ½ small orange

Protocol

Dough

1. Mix together the flour and baking powder into a bowl.
2. Beat the olive oil, canola oil, and sugar in a bowl with a whisk for 5 minutes.
3. Add the orange juice, orange zest, cinnamon, ground cloves, salt, and baking soda.
4. Beat with a whisk and gently fold in the flour/baking powder mix until the dough is oily and soft (don’t overdo it).
5. Take some dough and shape into small oval-shaped cookies.
6. Line the cookies up on a baking sheet leaving some space in between them.
7. Lightly pierce the tops with a fork 3 times (this helps absorb the syrup).
8. Preheat oven to 180°C (350°F) and bake for about 30 minutes until color turns golden brown.
9. Let the cookies cool down before dipping them in the syrup for about 1 min each (Optional: if you want them very syrupy douse with the syrup and leave until absorbed.)
10. Transfer to a platter and sprinkle with walnuts. Enjoy!

Syrup

1. Stir all the ingredients in a pot and bring to a boil.
2. Boil for 10 minutes on a medium heat.
3. Skim any foam off the surface.
4. Let the syrup cool down for 5-10 min.
5. Dip the cookies into the syrup for about 1 min each (Optional: if you want them very syrupy douse with the syrup and leave until absorbed.)
6. Transfer to a platter and sprinkle with walnuts. Enjoy!

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