Honey-Dipped Greek Bread Cookies (Melomakarona)
Delight in the traditional flavors of Greece with these Honey-Dipped Melomakarona cookies, a popular treat often enjoyed during the holiday season. These irresistible olive oil-based cookies are flavored with orange juice, cinnamon, and a touch of brandy, then bathed in a warm honey syrup and garnished with coarsely chopped walnuts. Soft yet slightly crispy, they are perfect for sharing with family and friends. Serve them at gatherings or enjoy them as a special treat alongside coffee or tea. Nothing brings warmth and joy quite like homemade Melomakarona!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
olive oil
150 ml (none)
sugar
80 g (none)
brandy
4 tablespoons (none)
orange juice
1 orange (juiced)
cinnamon
1/2 teaspoon (none)
self-raising flour
400 g (sifted)
salt
1 pinch (none)
bicarbonate of soda
1/2 teaspoon (none)
honey
1 cup (none)
sugar
120 g (none)
water
150 ml (none)
cinnamon
2 teaspoons (for garnish)
shelled walnuts
170 g (coarsely chopped)
Instructions
1
Preheat your oven to 350°F (180°C) or gas mark 4.
2
In a large mixing bowl, beat together the olive oil and sugar until well combined.
3
Stir in the brandy, orange juice, and cinnamon, mixing until fully blended.
4
In a separate bowl, sift together the self-raising flour, a pinch of salt, and bicarbonate of soda.
5
Gradually add the flour mixture to the wet ingredients, mixing with a spoon until a dough forms.
6
Knead the dough on a lightly floured surface for about 10 minutes until it is soft and pliable. If the dough is too sticky, incorporate an extra 1-2 tablespoons of flour as needed.
7
Flour your hands and divide the dough into egg-sized portions. Roll each piece into a small oval shape.
8
Place the shaped cookies onto an unbuttered baking sheet, flattening each gently with the palm of your hand.
9
Bake in your preheated oven for approximately 25 minutes, or until lightly golden.
10
While the cookies are baking, prepare the honey syrup by combining the honey, sugar, and water in a saucepan. Heat slowly until boiling, skim off any foam, and then simmer for 4-5 minutes.
11
Once the cookies have cooled completely (allow them to sit for 24 hours for better texture), dip them in the warm honey syrup, three or four cookies at a time. Remove them after 1 minute using a slotted spoon.
12
Arrange the dipped cookies on a decorative platter and generously sprinkle with cinnamon and chopped walnuts.
13
If not consumed within 3-4 days, store the Melomakarona in airtight tins to maintain their freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Melomakarona?
Melomakarona are traditional Greek honey-dipped bread cookies, often flavored with orange and cinnamon, typically enjoyed during the holiday season.
What are the primary flavors in these cookies?
The primary flavors include olive oil, orange juice, cinnamon, brandy, and honey.
Is there alcohol in this Melomakarona recipe?
Yes, this recipe calls for 4 tablespoons of brandy to enhance the flavor profile.
What type of oil is used for the dough?
This recipe uses 150 ml of olive oil, which is traditional for Greek baking.
How long should I knead the dough?
You should knead the dough on a lightly floured surface for approximately 10 minutes until it is soft and pliable.
What should I do if the cookie dough is too sticky?
If the dough is too sticky, incorporate an extra 1-2 tablespoons of flour as needed until it reaches the correct consistency.
How are the Melomakarona cookies shaped?
Divide the dough into egg-sized portions and roll each piece into a small oval shape.
Do I need to grease the baking sheet?
No, the recipe specifies placing the shaped cookies onto an unbuttered baking sheet.
At what temperature should the cookies be baked?
Bake the cookies at 350 degrees Fahrenheit (180 degrees Celsius) or gas mark 4.
How long do the cookies take to bake?
The cookies should bake for approximately 25 minutes or until they are lightly golden.
What ingredients are in the honey syrup?
The syrup is made by combining 1 cup of honey, 120 g of sugar, and 150 ml of water.
How long should the honey syrup be cooked?
Heat the syrup until boiling, skim off any foam, and then simmer for 4-5 minutes.
How long should I wait before dipping the cookies in syrup?
For the best texture, allow the cookies to cool completely and sit for 24 hours before dipping them in the warm syrup.
How long do the cookies soak in the syrup?
Dip three or four cookies at a time into the warm syrup and remove them after 1 minute using a slotted spoon.
What is used to garnish Melomakarona?
They are generously sprinkled with cinnamon and 170 g of coarsely chopped shelled walnuts.
How should I store the finished cookies?
Store the cookies in airtight tins to maintain their freshness.
How long do Melomakarona stay fresh?
They are best consumed within 3-4 days if not stored in airtight containers.
Is this recipe suitable for vegetarians?
Yes, these cookies are vegetarian-friendly.
What type of flour is required?
The recipe requires 400 g of sifted self-raising flour.
What leavening agent is used in this recipe?
The recipe uses both self-raising flour and 1/2 teaspoon of bicarbonate of soda.
How much orange juice is needed?
You will need the juice of 1 orange.
Are the cookies crunchy or soft?
These cookies are designed to be soft yet slightly crispy after being dipped in the honey syrup.
Can I serve these cookies with drinks?
Yes, they are a special treat that pairs perfectly alongside coffee or tea.
Should the syrup be hot or cold when dipping?
The syrup should be warm when you dip the completely cooled cookies.
Should I sift the dry ingredients?
Yes, you should sift together the self-raising flour, salt, and bicarbonate of soda before adding them to the wet ingredients.
How many cookies should I dip at once?
It is recommended to dip three or four cookies at a time to manage them easily in the syrup.
Do I need to flatten the cookies before baking?
Yes, after shaping them into ovals, flatten each gently with the palm of your hand.
Is salt included in the dough?
Yes, a pinch of salt is sifted in with the flour and bicarbonate of soda.
What is the primary sweetener in the dough?
The dough itself contains 80 g of sugar, which is beaten with the olive oil.
Why is it recommended to wait 24 hours before dipping?
Waiting 24 hours allows the cookie to dry out and settle, which helps it absorb the honey syrup better without falling apart.