Melomakarona (Greek Honey Cookies)

Growing up in Australia, Christmas wasn't about snowy mountain scenes and a roaring fire. We had 35-degree heat and "surfing Santas" instead! No matter how hot it got, melomakarona always made an appearance at our Greek family celebrations, especially at Christmas.

Baptism? Check.
Name day? Check.
My "theia's" birthday? Check.

Right next to them, with its mountain of icing sugar, sat the competition: kourabiedes. There were always endless arguments about which cookie was better!

Ingredient Notes & Substitutions

• Mild Olive Oil: I love extra virgin olive oil in desserts like portokalopita, but here I recommend a milder olive oil. Strong EVOO can overpower the honey and citrus flavours. Sunflower or light vegetable oil works if you need a substitute.
• Quality Honey: Thyme-scented Greek honey is traditional, but try to find a good local honey if you can - you'll taste the difference. If you love honey bakes, check out my Melopita (Crustless Greek Cheesecake).
• Fresh Orange Juice & Brandy: Freshly squeezed orange juice and zest give the dough its signature fragrance. A splash of cognac or brandy adds warmth, but you can swap it for extra orange juice if you prefer to keep it alcohol-free.
• Spices & Walnuts: Cinnamon and cloves are essential for that festive aroma. As a lifelong member of the cinnamon lovers' club, this is where my heart lies - it's the same reason Karydopita (Greek Walnut Cake) is my favourite Greek cake. The cloves matter too, but if this were a movie, they'd be an extra in the background. Crushed walnuts form the classic topping, though toasted almonds or pecans work if needed.
• Pantry Staples: Plain flour, sugar, baking powder, and baking soda.

How to make Melomakarona

1. Make the Syrup: Combine water, sugar, honey, cinnamon stick, and half a lemon in a saucepan. Cook, then remove from heat and let cool completely.

2. Mix the Wet Ingredients: In a large bowl, whisk together the mild olive oil, fresh orange juice, sugar, cognac (or extra orange juice) and orange zest until well combined and the sugar begins to dissolve. The mixture should look glossy and smell wonderfully citrusy.

3. Make the Dough: Whisk the flour, baking powder, baking soda, cinnamon and cloves in a separate bowl. Gently fold into the wet ingredients until a soft, pliable dough forms. It should hold its shape without being too sticky. Don't overmix.

4. Shape & Pattern: Roll tablespoonfuls of dough into ovals and place on lined baking trays. Gently press with a fork to create the traditional pattern.

5. Bake: Bake at 180°C (350°F) for 15-18 minutes, until lightly golden underneath but still pale on top. They'll firm up as they cool.

6. Dip & Finish: Dip the hot cookies into the cooled syrup for about 15-20 seconds per side. They should absorb the honey syrup but still hold their shape. Lift out with a slotted spoon and sprinkle with crushed walnuts.

Peter's Testing Notes

I grew up watching Mum make melomakarona, and I still remember the little tricks she used in the kitchen. Over the years, I've picked up a few of my own.

• Try a Different Pattern: I remember seeing melomakarona pressed against the side of a cheese grater to create their distinctive pattern. Give it a go instead of using a fork.
• Add a Nutty Hit: Mix a quarter cup of sesame seeds into the crushed walnuts for an extra nutty crunch.
• Don't Overbake Them: Take them out when they're lightly golden underneath but still pale on top. They don't need to be deeply browned before their syrup bath.

Storing & Freezing

• Storing: Keep the melomakarona in an airtight container at room temperature for a week, with baking paper between the layers.
• Freezing: Freeze the baked, unsyruped melomakarona in an airtight container, with baking paper between the layers. When ready to serve, thaw completely and prepare a fresh batch of warm honey syrup. Dip the biscuits briefly, allowing them to absorb the syrup, then finish with crushed walnuts.

More Greek desserts