Melomakarona: The Sweet, Spiced Greek Christmas Treat You’ll Crave All Year
When the holiday season arrives in Greece, the air fills with the irresistible aroma of fresh-baked goods, and one treat that stands out above all others is melomakarona. These honey-soaked Greek cookies are a festive favourite, adored for their rich flavours, delicate texture, and comforting spices. While melomakarona is traditionally served during Christmas, they’re so delicious that they often find their way onto Greek tables year-round, particularly during Lenten periods, too as they are dairy and egg free!
If you’ve ever had the pleasure of enjoying these little delights, you’ll know just how addictive they can be. With their light, slightly crumbly texture, infused with orange and cinnamon, and drenched in warm honey syrup, melomakarona are a true celebration of Greek sweets at their finest.
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What Are Melomakarona?
Melomakarona (pronounced meh-loh-mah-KAH-roh-nah) are traditional Greek Christmas cookies that are shaped like small ovals or rectangles. They are made from a simple dough that’s flavored with orange zest, cinnamon, and sometimes a touch of clove, giving them a warm, aromatic flavour profile.
What truly sets melomakarona apart, however, is the finishing touch: after baking, these soft cookies are soaked in a syrup made of honey, sugar, and citrus juice, which makes them incredibly moist and sticky, but not overwhelmingly sweet. They are then generously sprinkled with crushed walnuts, which add a delightful crunch and a nutty balance to the rich sweetness of the syrup.
Tips:
- Be careful not to overwork the dough. This may cause it to split and the oil will begin to start seeping out. Work the dough and form the Melomakarona gently.
- Once the Melomakarona have baked, allow them to sit for 5 – 10 minutes before dipping them in the syrup.
- As the Melomakarona sit after being dipped, they will soften to a cake like texture.
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MELOMAKARONA | Honey and Walnut Biscuits
Mary PolitisIngredients
Prepare the syrup and let it cool.
- 2 cups sugar
- 3 cups water
- 1/2 cup honey
- 1 cinnamon stick
- 1 teaspoon whole cloves
- Lemon rind
- A squeeze of lemon juice
Combine in one bowl:
- 3 cups of plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon bi carb soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground All spice
- 1/2 cup chopped walnuts for the dough
- The zest of one orange
In another bowl combine:
- 1/2 cup sugar
- 1 cup extra virgin olive oil
- 1/2 cup fresh orange juice
- A shot of cognac
To decorate
- 1/2 cup chopped walnuts for decorating.
Instructions
- Place all syrup ingredients into a small pot over medium heat. Allow the syrup to boil for approximately 20-25 minutes or until it thickens slightly. Set aside and allow to cool.
- Preheat oven to 170°C. Slowly stream the wet ingredients into the dry stirring gently with your hands, forming a dough. The dough should not be sticky. If it is, add little flour. Do not over work the dough as the oil can begin so seep out.
- Using your hands, roll out a heaped tablespoon of dough into an oval then pinch to point each end. Place the Melomakarona onto a lined baking tray and press a fork gently down onto them. Transfer to the tray to the oven and bake for approximately 20-25 minutes and until golden brown.
- Once they’re ready remove from the oven, allow them to sit for approximately 10 minutes. Place the now warm Melomakarona into the cooled syrup and allow it to soak for a minute or two. Arrange onto a platter, drizzle with extra honey if you wish and sprinkle generously with chopped walnuts.
Thank you for sharing this, Mary! This recipe is wonderful! I made it gluten-free by using 3 1/2 cups of King Arthur flour. It brought back lots of great memories!
Amazing! Thank you so much for sharing the GF flour substitutes! xx Mary
Easy recipe! My first time making Melomakarona and they turned out amazing! I made 2 batches. Thank you for sharing the recipe with us! Xronia polla! 🎄
Great recipe and easy to follow