Greek honey spice cookies recipe, (Melomakarona)
Servings
25
piecesPrep time
30
minutesCooking time
1
hourThis mouth-watering honey moist cookie are the perfect companion with your next coffee or tea. Scented with slight aromas such as orange, cinnamon and clove. A definite winner.
Ingredients
- Biscuits Ingredients
1 cup nuttelex (olive spread)
1 cup white sugar
1 cup olive oil
1 cup fresh orange juice
Zest of 1 orange
1 tablespoon cinnamon powder
1 clove powder
1 tablespoon baking powder
1 cup plain flour
500 g self-raising flour (additional may be required)
- Syrup Ingredients
2 cups of water
1 cup of sugar
1 cinnamon stick
2 cups honey
half lemon (cut into wedges)
Instructions
- In a mixing bowl, add nuttelex (olive spread) beating over low speed. Substitue nuttelex olive spread with additional olive oil (1 cup).
- Slowly combine sugar and olive oil.
- Increase mixer speed to medium, allowing the mixture to combine.
- Slowly combine freshly squeezed orange juice.
- Allow mixture to combine, adding orange zest.
- Add cinnamon and clove powder.
- Increase mixer speed to high, allowing the mixture to combine.
- The mixture will turn into a creamy texture.
- Stop mixing process, adding baking powder and combining ingredients manually.
- Add plain flour, combining ingredients manually.
- Continue to stir through ingredients.
- Add self-raising flour, combining ingredients manually.
- Continue this process until mixture comes together.
- Roll out into biscuit shapes using the method demonstrated in our video, repeating this process until all of the mixture has been utilised.
- Bake biscuits @ 180-C for 60 minutes or until biscuits are cooked through.
- In a shallow pot over high heat, add 2 cups of water, 1 cup white sugar and 1 cinnamon stick stirring through ingredients.
- Slowly combine 2 cups honey, stirring through thoroughly.
- Add lemon wedges.
- Reduce syrup, occasionally stirring (syrup should thicken).
- Finely grind walnuts, adding 1 teaspoon cinnamon, clove powder and stirring through the walnut mixture.
- Dip cooled biscuits into hot syrup mixture, turning biscuits over.
- Cover syrup coated biscuits with walnut mixture ensuring biscuit is covered all over.
- Repeat the process for all biscuits.
Recipe Video
Notes
- Nuttelex olive spread is made with natural Olive Oil, with 70% less saturated fat than butter and 50% less salt than regular margarine. Nuttelex is salt reduced and cholesterol-free.
- Allow biscuits to cool before applying syrup.
- Use a kitchen grater when rolling out biscuits.
- The syrup needs to be warm when dipping biscuits.
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