QiMeal
Melomakarona
Melomakarona · ready in 50 min · 8 servings · 523 kcal per serving · easy · 9 ingredients
Greek Christmas cookies made with olive oil and orange, baked until golden, then drenched in honey syrup and finished with walnuts.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Serves
- 8
- kcal
- 523
- Difficulty
- easy
Ingredients · 8 servings
- 320 gFlour
- 150 gOlive oil
- 160 gOrange, zested and juiced
- 260 gHoney syrup
- 80 gWalnut, finely chopped (to serve)
- 80 gSugar
- 120 mlWater
- 10 gBaking powder
- 2 gSalt
Equipment
oven, stovetop, mixing bowl, saucepan, whisk, grater, citrus juicer, baking sheet, tongs, spoon, oven mitt, tray
Instructions
- Prepare Workstation
Gather weighed ingredients, 2 bowls, saucepan, whisk, grater, juicer, baking sheet, tongs, spoon, oven, and stovetop. · 10 min
What to look for: All ingredients are measured and tools are within reach.
- Simmer Syrup
Combine honey syrup, sugar, water, and a little orange zest in the saucepan, then simmer gently until glossy and lightly thickened. · 8 min
What to look for: The syrup looks clear, shiny, and slightly heavier on the spoon.
- Mix Wet Base
Whisk olive oil with orange juice, remaining orange zest, and salt in a bowl until the mixture smells bright and looks smooth. · 4 min
What to look for: The oil mixture is glossy with fine orange zest evenly dispersed.
- Form Dough
Add flour and baking powder to the wet base, then fold just until a soft dough forms without dry streaks. · 5 min
What to look for: The dough is tender, slightly oily, and holds together without crumbling.
- Shape Cookies
Roll the dough into 16 small ovals, place them on the baking sheet, and press each lightly so the centers bake evenly. · 8 min
What to look for: The cookies are even oval shapes with a gently flattened surface.
- Bake Cookies
Bake at 204°C / 400°F until the cookies are firm, fragrant, and golden at the edges, about 12 to 14 minutes. · 14 min
What to look for: The tops are lightly browned and the bottoms are deeper golden.
- Soak Cookies
Dip hot cookies into warm syrup in batches, turning once, until the outside absorbs syrup but the centers stay tender. · 8 min
What to look for: The cookies darken slightly and glisten with syrup.
- Add Walnut
Transfer soaked cookies to a tray, spoon over a little extra syrup, and cover the tops with finely chopped walnut. · 4 min
What to look for: The walnut clings to the sticky syrup coated tops.
- Serve Cookies
Serve the melomakarona at room temperature once the syrup has settled and the walnut topping feels lightly tacky. · 5 min
What to look for: The cookies are glossy, fragrant, and neatly coated with walnut.
Nutrition (per serving)
| kcal | 523 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 71 g |
| of which sugars | 38 g |
| Fat | 26 g |
| of which saturated | 3 g |
| Fibre | 2 g |
| Sodium | 234 mg |
Nutri-ScoreD
Allergens
Contains: gluten, tree nuts
Storage and reheating
- Fridge: up to 10 days
- Freezer: yes, up to 2 months
- Serve at room temperature; reheating is not needed because the syrup keeps the cookies soft.
Ingredient substitutions
Olive oil
- Butter: Melted butter works structurally but is less traditional than olive oil.
Orange
- Water: Use only if orange is unavailable, noting the cookie will lose its citrus aroma.
Honey syrup
- Sugar syrup: Simmer sugar with water to replace honey syrup, though the classic honey character will be milder.
Sugar
- Honey syrup: Use in the syrup only, reducing water slightly if the mixture becomes thin.
Water
- Orange juice: Use juice from the listed orange for a stronger citrus syrup.
Baking powder
- Egg: Use only if baking powder is unavailable, since the texture will become more cake like.
