Prep 5 mins
Cook 24 hrs 35 mins
Melomakarona are made by all Greek families in the week preceding Christmas.
- 150 ml olive oil
- 80 g sugar
- 59.16 ml brandy
- 1 orange, juice of
- 2.46 ml cinnamon
- 400 g self-raising flour
- 0.25 ml salt
- 2.46 ml bicarbonate of soda
- 236.59 ml honey
- 120 g sugar
- 150 ml water
- 9.85 ml cinnamon
- 170 g shelled walnuts, coarsely chopped
- Beat the oil and sugar well, add the brandy, orange juice and cinnamon and blend.
- Sift the flour with a pinch of salt and the soda and add it gradually into the oil and sugar mixture, mixing it with a spoon.
- Knead the dough well for about 10 minutes.
- If too sticky, add 1-2 tablespoons more flour and mix it well.
- Knead until it feels soft and pliable.
- Flour your hands and take egg-sized portions of dough.
- Roll and shape them into small oval shapes.
- Place on an unbuttcred baking sheet, and flatten them with the paim of your hand.
- Bake in a pre-heated oven, gas no.
- 4/ 350 grades F/ 180 grades C, for 25 minutes.
- Let them cool and harden for 24 hours before dipping them in the honey syrup.
- Prepare the syrup by mixing in a saucepan the honey, sugar and water.
- Bring slowly to the boil, skim with a spoon, then simmer for 4-5 minutes.
- Dip the cold melomakarona in the hot syrup, three or four at a time only.
- Let them stand for 1 minute and take them out with a slotted spoon.
- Place on a decorative platter and immediately sprinkle with a little cinnamon and chopped walnuts.
- If they are not consumed during the next 3-4 days they should be kept in airright tins, like biscuits.
- Allow two melomakarona per person.