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Traditional Greek Honey Cookies (Melomakarona) Recipe

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4 from 7 reviews

Traditional Greek Honey Cookies, known as Melomakarona, are a beloved holiday treat featuring a soft, spiced dough soaked in a fragrant honey syrup and topped with chopped walnuts. These cookies combine the warmth of cinnamon, clove, and nutmeg with the sweetness of honey and orange zest, delivering a moist and richly flavored dessert perfect for festive occasions.

  • Total Time: 35-40 minutes
  • Yield: 30 cookies

Ingredients

Cookie Dough

  • 125 ml fresh orange juice
  • 250 grams (8.8 oz) olive oil (or half olive oil and half sunflower oil for a lighter flavor)
  • 50 grams (1.7 oz) honey
  • 80 ml water
  • 100 grams (½ cup) sugar
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground clove
  • ⅓ teaspoon ground nutmeg
  • ¼ teaspoon vanillin powder or ½ teaspoon vanilla extract
  • Zest of 1 orange
  • ½ teaspoon baking soda
  • 125 grams (⅔ cup + 1 tbsp) fine semolina
  • 550 grams (4⅔ cups) all-purpose flour
  • 1 teaspoon baking powder

Syrup

  • 400 grams (2 cups) sugar
  • 100 grams (3.5 oz) honey
  • 325 ml (1⅓ cup + 1 tablespoon) water
  • 1 stick cinnamon
  • 4-5 dried cloves
  • Peel of 1 orange

Topping

  • Honey (for serving)
  • Chopped walnuts (for serving)

Instructions

  1. Make The Dough: In a large mixing bowl, combine the orange juice, olive oil, honey, water, sugar, ground cinnamon, ground clove, ground nutmeg, vanillin powder or vanilla extract, orange zest, and baking soda. Whisk vigorously until the sugar dissolves completely to create a homogeneous mixture.
  2. Add Semolina: Stir in the fine semolina to the mixture, ensuring it is well incorporated and the texture starts to thicken slightly.
  3. Combine Flour and Baking Powder: In a separate bowl, mix the all-purpose flour with baking powder. Gradually add this to the wet ingredients, stirring to combine thoroughly.
  4. Knead the Dough: Using your hands, knead the dough in the bowl for a couple of minutes. Initially it may seem sticky and loose, but as you continue kneading, it will become a soft, oily, and cohesive dough.
  5. Rest the Dough: Cover the bowl with a tea towel and set aside while you prepare the syrup. This resting allows the semolina to absorb moisture and the flavors to meld.
  6. Prepare Syrup: In a small saucepan, combine sugar, honey, water, cinnamon stick, dried cloves, and orange peel. Bring the mixture to a rolling boil over high heat, then let it boil for 4 minutes without stirring. Remove from heat and leave uncovered to cool.
  7. Preheat Oven: Set your oven to 180°C (356°F) to warm up while you shape the cookies.
  8. Prepare Baking Pan: Line a tray or sheet pan with parchment paper to prevent sticking and ease cleanup.
  9. Shape Cookies: Take about 40-45 grams of dough and squeeze gently to expel air. Shape it into a smooth oval ball and slightly flatten it before placing it on the prepared pan. Repeat this process, leaving about 3 cm (1½ inch) spacing between each cookie.
  10. Decorate Cookies: Using a knife, create criss-cross patterns on top of each cookie or press a hand grater gently to add textured decoration.
  11. Bake: Place tray in the preheated oven and bake for 20 minutes, or until cookies develop a light golden brown color. If needed, bake for an additional 5 minutes but avoid overbaking to keep them soft.
  12. Syrup Soak: Using a draining spoon, dip the warm cookies into the cooled syrup in small batches. Allow each side to soak for a few seconds, then transfer to a cooling rack to drain excess syrup.
  13. Serve: Once cooled, serve the Melomakarona generously drizzled with honey and sprinkled with chopped walnuts for added texture and flavor.
  14. Storage: Store the cookies in an airtight container at room temperature for up to 3 weeks, or in a covered cake stand to maintain freshness and softness.

Notes

  • Do not stir the syrup while boiling to prevent crystallization and ensure a smooth texture.
  • Ensure cookies have enough space on the baking pan to expand without sticking.
  • Soaking cookies in syrup while warm helps them absorb the liquid better for a moist texture.
  • Use fresh orange zest and juice for the best aromatic flavor.
  • These cookies improve in flavor after resting for a day, allowing syrup to soak fully.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek

Find it online: https://dishiary.com/traditional-greek-honey-cookies-melomakarona-recipe/