These sweet little Greek honey cookies are super quick to bake, so much fun to make and highly addictive! These cookies are incredibly soft, moist, flavorsome and soaked in a delicious honey syrup.
Melomakarona (μελομακάρονα) are traditional Greek Christmas cookies, that are served during Christmas time throughout Greece. The word “melomakarona” is a combination of the two words “meli”, which means honey and “makarona” that comes from the ancient word “makaria” and means blessed. Now, I do realise that we are only April and nowhere near Christmas yet but really…. does it matter? Who needs an excuse to make some delicious bites of goodness?
Serve them over a hot cup of coffee and you will have a match made in heaven!
note:To syrup the melomakarona, the syrup must be cold and the melomakarona hot. This will help the cookies to absorb the syrup and become moist on the inside. So, start by making the syrup first and then the dough. If you are in a hurry you can place the syrup in the refrigerator to cool down, while preparing the dough for the melomakarona.
Makes about 30
Ingredients:
Vegetable oil, 1 cup
Sugar, 1/2 cup
Oranges, 2 juiced
Lemon, 1 juiced
Egg yolk, 1
Ouzo liqueur, 1 tablespoon
Self raising flour, 3 cups
Cinnamon, ground 3/4 teaspoon
Walnuts, finely chopped, 1 1/3 cups
Syrup:
Sugar, 1 cup
Honey, 1/2 cup
Water, boiling, 1/2 cup
Cinnamon stick, 1
Cloves, whole, 4
Lemon, juice of 1/2
Method:
Preheat oven to 180°C/360°F
Line 2 baking trays with baking paper
Using an electric mixer, beat oil, sugar, 1/2 cup orange juice and 2 tablespoons lemon juice on high speed for 10 minutes or until thick and creamy (Start electric mixer on low speed and increase speed as mixture thickens)
Add egg yolk and ouzo Beat for 5 minutes
Sift flour and 1/4 teaspoon cinnamon over oil mixture
Fold gently to combine (mixture should be a light, doughy texture)
Using hands, roll tablespoons mixture into oval shapes
Place on prepared trays
Bake for 25 minutes or until firm to touch
Allow to cool on trays
Make syrup
Combine ingredients in a saucepan over medium-high heat
Cook, stirring, for 5 minutes or until sugar has dissolved
Bring to the boil then reduce heat to medium-low
Simmer for 4 minutes or until syrup thickens slightly
Using a slotted spoon, dip cooled biscuits, 1 at a time, into hot syrup for about 30 seconds, turning over often until well coated
Return to trays
Combine walnuts and remaining ground cinnamon
Sprinkle over biscuits
Allow to cool before eating
Bon Appétit!
Cranberry sauce is a very American accompaniment to Thanksgiving turkey. In fact, I had never eaten it until we moved to the US and then my first experience was at a dinner where the host served the jellied kind that comes straight out of a can, I hated it and could not imagine how an entire nation loved this vile tasting “sauce”. My ex-husband asked to have cranberry sauce with the turkey the following year and so I started searching out a recipe. Low and behold, I discovered that you can actually make your own, from fresh or frozen berries and you did not have to resort to eating jellied cylindrical shaped sauce – and to top it all, it is actually very easy and tastes far superior to any store bought variation. It is a great accompaniment to turkey and and I discovered with my leftovers this year, superb with foie gras. So make some for Christmas lunch and have the rest with your foie gras for New Year!
Ingredients:
Maison Travers 