Greek honey spice cookies recipe, (Melomakarona) Written by Me To Mati Published on October 6, 2019 in DessertsTranslate to English Greek Share646TweetPin19YumVibeWhatsAppEmail665 SharesJump to RecipePrint Recipe Pin Print Greek honey spice cookies recipe, (Melomakarona)5 from 3 votes Course: DessertCuisine: GreekDifficulty: EasyServings25piecesPrep time30minutesCooking time1hour This 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.IngredientsBiscuits Ingredients1 cup nuttelex (olive spread)1 cup white sugar1 cup olive oil1 cup fresh orange juice Zest of 1 orange1 tablespoon cinnamon powder1 clove powder1 tablespoon baking powder1 cup plain flour500 g self-raising flour (additional may be required)Syrup Ingredients2 cups of water1 cup of sugar 1 cinnamon stick2 cups honey half lemon (cut into wedges)InstructionsIn 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 NotesNuttelex 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.Did you make this recipe?Tag @me_to_mati on InstagramLike this recipe?Follow us @me_to_mati on PinterestLove our recipes?Like us on Facebook Similar recipes you may like Melomakarona cheesecake (Greek honey cookie… Traditional Greek cookies recipe (Kourabiedes) Greek cookies (koulourakia) with orange recipe Tsoureki recipe (Greek Easter bread)Share646TweetPin19YumVibeWhatsAppEmail665 SharesDon't miss out!Subscribe To Our NewsletterReceive Yummy Recipes in your inboxInvalid email addressGive it a try. You can unsubscribe at any time.Thanks for subscribing!