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Melomakarona
A honey-dipped cookie for the holiday season. |
Ingredients:
| 1/2 |
Teaspoon |
Baking Soda |
| 4 |
Tablespoon |
Brandy |
| 2 1/2 |
Teaspoon |
Cinnamon |
| 1 2/3 |
Cup |
Flour (Self-rising ) |
| 5 |
oz |
Olive Oil |
| 1 |
Whole |
Oranges (Squeezed) |
| 1 |
Pinch |
Salt (To taste) |
| 4/5 |
Cup |
Sugar |
| 3/4 |
Cup |
Walnuts |
| 2/3 |
Cup |
Water |
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Directions:
- Beat the oil and 1/3 c sugar well, add the brandy, orange juice and 1/2 tsp cinnamon and blend.
- Sift the flour with a pinch of salt and the soda and add it gradually into the oil and sugar mixture, mixing it with a spoon.
- Knead the dough well for about 10 minutes.
- If too sticky, add 1-2 tablespoons more flour and mix it well.
- Knead until it feels soft and pliable.
- Flour your hands and take egg-sized portions of dough.
- Roll and shape them into small oval shapes.
- Place on an unbuttered baking sheet, and flatten them with the palm of your hand.
- Bake in a pre-heated oven, gas no. 4/ 350 grades F/ 180 grades C), for 25 minutes.
- Let them cool and harden for 24 hours before dipping them in the honey syrup.
- Prepare the syrup by mixing in a saucepan the honey,1/2 c sugar and water.
- Bring slowly to the boil, skim with a spoon, then simmer for 4-5 minutes.
- Dip the cold melomakarona in the hot syrup, three or four at a time only.
- Let them stand for 1 minute and take them out with a slotted spoon.
- Place on a decorative platter and immediately sprinkle with a little cinnamon and chopped walnuts.
- If they are not consumed during the next 3-4 days they should be kept in airtight tins, like biscuits.
- Allow two melomakarona per person!
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Other Recipes:
Appetizers, Soups, Salads, Entrees, Desserts, Sides, Miscellaneous
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