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Melomakarona (Greek Honey Cookies)

Greek · Dessert

Exquisite traditional Greek Christmas cookies scented with orange, cinnamon, and cloves, drenched in a honey syrup and garnished with crushed walnuts.

IntermediateVegetarianDairy free
The EZdish collectionAI-created recipe
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Melomakarona (Greek Honey Cookies) — recipe cover
1 hr 30 minA little patience, a lot of flavor
Prep time30 min
Cook time25 min
Servings40 people
DifficultyIntermediate
The recipeTips & storage
Let's make something good

How to make it

7 steps. Take it one step at a time.

  1. Combine water, sugar, and the cinnamon stick

    In a pot, combine water, sugar, and the cinnamon stick. Bring to a boil for 5 minutes, then stir in the honey and remove from heat. Let the syrup cool completely.

    5 min

  2. Preheat your oven

    Preheat your oven to 180°C (356°F). In a large bowl, whisk together the olive oil, orange juice, and baking soda until well combined.

  3. Slowly add the flour and semolina

    Slowly add the flour and semolina to the wet mixture. Mix by hand gently until a soft dough forms. Do not over-knead.

  4. Shape the dough into small ovals

    Shape the dough into small ovals (about 30-40g each) and place them on a baking sheet lined with parchment paper. Use a fork to gently press the top to create small indentations.

  5. Bake in the preheated oven

    Bake in the preheated oven at 180°C (356°F) for 20-25 minutes or until golden brown.

    25 min

  6. While the cookies are still hot, dip them

    While the cookies are still hot, dip them into the cold syrup for about 10-15 seconds per side. Remove and place on a platter.

  7. Sprinkle immediately with crushed walnuts while the honey syrup is still sticky

    Sprinkle immediately with crushed walnuts while the honey syrup is still sticky.

A little kitchen wisdom

Always make the syrup first so it has time to cool completely before the hot cookies come out of the oven. Do not overwork the dough; mix just until the flour is incorporated to keep the texture light and crumbly.

What you'll need

Large bowlPotBaking sheetParchment paperWhiskFork
Keep the good going

For now. And for later.

Make it ahead

The syrup can be made several days in advance and kept in the fridge. The cookies themselves improve in flavor after 1-2 days of soaking.

Store & enjoy

Store in an airtight container at room temperature. Do not refrigerate as they will become too hard. No reheating required; serve at room temperature.

Allergens

Contains wheat, gluten, tree nuts.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Melomakarona (Greek Honey Cookies)
Step 1 of 7

Combine water, sugar, and the cinnamon stick

In a pot, combine water, sugar, and the cinnamon stick. Bring to a boil for 5 minutes, then stir in the honey and remove from heat. Let the syrup cool completely.

5 min