Melomakarona – Greek Christmas dessert

Melomakarona – Greek Christmas dessert
Melomakarona (honey biscuits)
A traditional Greek Christmas dessert
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Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
8992 calories
1255 g
215 g
433 g
88 g
94 g
2742 g
900 g
834 g
3 g
319 g
Nutrition Facts
Serving Size
2742g
Amount Per Serving
Calories 8992
Calories from Fat 3760
% Daily Value *
Total Fat 433g
666%
Saturated Fat 94g
471%
Trans Fat 3g
Polyunsaturated Fat 122g
Monounsaturated Fat 197g
Cholesterol 215mg
72%
Sodium 900mg
38%
Total Carbohydrates 1255g
418%
Dietary Fiber 33g
131%
Sugars 834g
Protein 88g
Vitamin A
66%
Vitamin C
248%
Calcium
80%
Iron
101%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the syrup
  2. 2 cups brown sugar
  3. 2 cups water
  4. 1 cup honey
  5. 1 orange cut in two
  6. For the biscuits dough
  7. 100gr melted salted butter
  8. 1 cup vegetable or olive oil
  9. 1 cup fresh orange juice
  10. 3/4 cup icing sugar
  11. 1 teaspoon cinnamon
  12. 4 cups of all purpose flour (it could take up to 5)
  13. For the topping
  14. 200 gr walnuts crushed
Instructions
  1. For the syrup
  2. Mix the sugar and the water and bring to the boil. At the beginning, stir the sugar so it doesn't stick at the bottom. Add the orange. Leave it to boil for 3-4 min. If there is any foam, skim it. After 3-4min, turn the fire off, take out the orange (squeeze it a bit for extra flavour) and add the honey. Stir well and leave aside to cool down completely.
  3. Preheat the oven in 175°C
  4. For the biscuits dough
  5. In a large mixing bowl, mix the melted butter, the oil and the orange juice. Then add the icing sugar and the cinnamon and mix well. Now, it's time for the flour, start adding it cup by cup into the mixing bowl. You don't need a super firm dough, but a dough that it's smooth and not sticky.
  6. Tip: Don't mix the dough too hard. Use gentle movements, otherwise you will see your olive oil ‘leaking out' and the biscuits will not be as crunchy as we want.
  7. Shape
  8. This is the fun part! Traditionally, melomakarona have an egg shape. They tend to expand during baking, so try to make them smallish. Personally, I like them small bites and round! Lay them down on a tray and take a fork in order to make small holes on them. This helps the biscuits to absorb the syrup after baking.
  9. Baking
  10. When your oven is hot enough, it's time for baking! The melomakarona needs approx 20-25min depending on their shape and your oven. When they have a nice gold brownish colour, they are ready.
  11. Syruping the melomakarona
  12. As soon as your melomakarona are ready and your syrup is cold, dip a small batch of the biscuits in. Leave approximately 20-30seconds. After the time is up, leave aside in a tray and work through the rest of them in the same way.
  13. Topping
  14. When you finish syruping your melomakarona, sprinkle them with the crushed walnuts.
Notes
  1. Biscuits dough
  2. Before starting preparing your syrup, melt the butter and leave it aside to cool completely.
  3. Syruping the melomakarona
  4. If you want them with more syrup, leave up to 1minute in the syrup.
  5. Syrup
  6. If you have leftover syrup, store it in a jar and use it for pancakes or crepes as a topping.
  7. Topping
  8. If you are allergic to walnuts, like me, you can skip the topping! I still enjoy eating melomakarona without the walnuts.
beta
calories
8992
fat
433g
protein
88g
carbs
1255g
more
A Jar of Margarita http://www.ajarofmargarita.com/
This is how the dough will look like
Use a fork to make small holes
Enjoy xoxo

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