In Greece, melomakarona (festive Greek honey cookies) are a Christmas tradition. These deliciously addictive, warm-scented treats are baked until golden, dipped in a honey sugar syrup and topped with ground walnuts.
Contents
Why you’ll love these
- They’re dairy and egg-free. That’s right! Traditionally melomakarona were offered as a treat during Lent - when people were fasting and abstaining from animal products. The recipe is quite ingenious in that it uses olive oil and orange juice to make the dough. Greeks label them as vegan; however, the recipe uses honey - so it depends where you stand with that.
- They’re traditional. The holiday season is the best time to serve these delicious Greek Christmas cookies. Scented with ground cinnamon and cloves - they’re perfect for the cooler weather. However, you can make them any time of year! Try my karydopita (Greek walnut cake) or my melopita - crustless Greek cheesecake if you enjoy cinnamon-scented honey desserts.
- They’re perfect for sharing. You don’t make a small batch of melomakarona in Greek households - you make a lot! 😀 It’s almost compulsory to make plenty and share with family and friends (it's the same with kourabiedes). They’re also an excellent way for people to get together and bake together. Remember when we used to do that?
What you need to make this recipe
- Honey. - Traditionally, Greeks use thyme-scented honey for melomakarona. However, as it may be hard to find, use locally sourced honey for best results.
- Sugar. I’ve used caster sugar, but you can also use regular, granulated sugar. I wouldn’t recommend brown sugar unless you’re in a pinch (it will change the flavour profile slightly).
- Lemon. - I use lemon in my honey syrup. It helps stop sugar crystals forming as the syrup cooks,
- Walnuts. - Traditionally, walnuts are used to top our Greek honey cookies. However, you can use another type of nut (pecans, almonds or hazelnuts) if you wish.
- All-Purpose Flour. - You can substitute with soft cake flour instead.
- Baking Powder & Baking Soda. - Both these ingredients act as leavening agents.
- Orange. - Orange zest and fresh orange juice are used to flavour the melomakarona.
- Ground Cinnamon. - It wouldn’t be a Greek cookie if there was no cinnamon! It’s a must!
- Ground Cloves. - The cloves add an extra bit of spice and work well with the cinnamon. You can omit it if you don’t like it.
- Olive Oil. While I’m a fan of using Greek extra virgin olive oil in my Greek desserts (see my portokalopita and milopita), I’ve used a milder tasting Greek olive oil for this recipe. I find the flavour of EVOO too strong for this recipe.
- Brandy (not pictured). - You can substitute with cognac. If you prefer not to cook with alcohol, just sub with more orange juice.
How to make this recipe
There are a few steps to making melomakarona. Follow along to get the best results.
Prepare the honey syrup
- Step 1: Combine the sugar, water and lemon juice in a saucepan over medium-high heat and bring to a boil. Turn the heat to medium and allow the mixture to cook for 5 minutes.
- Step 2: Add the honey to the syrup and stir until well combined. Allow cooling completely before using.
Prepare the walnut topping
- Step 3: Add the walnuts to a food processor. Pulse a few times (make sure not to over-process them), and set them aside.
Make the cookie dough
- Step 4: Sift the flour, baking powder, and soda in a large bowl and set aside.
- Step 5: In a separate bowl, combine the orange zest, sugar, cinnamon, cloves, olive oil, orange juice and brandy. Whisk well until all the ingredients are fully incorporated.
- Step 6: Add the wet ingredients to the flour mixture and mix until combined (make sure there are no visible signs of any flour).
- Step 7: Please do not over mix the cookie dough. Cover and allow to rest for 30 minutes.
Shaping the melomakarona
- Step 8: Using a small ice cream scoop, scoop out the dough and form it into a ball. (For consistent baking results, mine weighed approximately 30-35 grams each).
- Step 9: Roll the ball with your hands, form it into an oval shape, and flatten it slightly. (It should resemble a small, thick sausage). Place on a baking sheet lined with parchment paper. Repeat with the remainder of the dough until all the melomakarona have been shaped (you will need to use more than one cookie sheet).
- Step 10: Pre-heat your oven to 175 deg C (340 F). Using a fork, press lightly on the top of each cookie to create a criss-cross pattern. Alternatively, use the fine side of a vegetable grater to form a decorative pattern. Bake for 15-18 minutes until golden brown.
- Step 11: Remove the melomakarona from the oven and place it on a wire rack for a minute. Dip the hot cookies into the prepared cold syrup and toss for one minute on each side. Drain the cookies and place them on a plate using a slotted spoon. Decorate with crushed walnuts. Allow them to come to room temperature before serving.
Expert tips
- Add some cinnamon sticks into the honey syrup ingredients for added cinnamon flavour goodness.
- Add a ¼ cup of sesame seeds along with your walnuts for an extra nutty hit. You can also add a little ground cinnamon and cloves for an extra spicy kick.
- For the best baking results, always weigh your ingredients.
- Use a spoon instead of an ice-cream scoop when preparing the melomakarona.
- Don’t be tempted to overcook them. Melomakarona are a bit pale in colour and will continue to cook after you have removed them from the oven. 15-18 minutes is the ideal time if you follow my recipe.
- Dip the hot melomakarona into the cold syrup. If your syrup is hot, the cookies will turn into mush! Alternatively, let the cookies cool and then dip them into the hot syrup.
Storing tips
Melomakarona will last for a few weeks without the need for a refrigerator. Store them in an airtight container with a layer of parchment paper between them, so they don’t stick to each other.
FAQ’s
How long do melomakarona keep?
These cookies can be stored for at least two weeks if they’re kept cool and dry. In my experience, the flavours become more pronounced and better with time.
Can I prepare melomakarona in advance?
Yes. Bake the cookies as per the instructions (a few days in advance) and on the day of serving, dip them in the hot syrup, and they will soften up.
Video - how to make them
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📋 Recipe
Melomakarona - (Greek Honey Cookies)
In Greece, melomakarona (festive Greek honey cookies) are a Christmas tradition. These deliciously addictive, warm-scented treats are baked until golden, dipped in a honey sugar syrup and topped with ground walnuts.
Ingredients
For the honey syrup:
- 220 grams honey
- 200 g sugar, caster (superfine), granulated
- 1 lemon
- 125 ml water
For the topping:
- 100 grams walnuts
For the cookies:
- 450 grams all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- orange zest
- 100 grams sugar, caster (superfine), granulated
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 200 ml olive oil, "light" i.e. mild tasting
- 150 ml orange juice, freshly squeezed
- 2 tablespoon brandy, or cognac
Instructions
For the honey syrup:
- Combine the sugar, water and lemon juice in a saucepan over medium-high heat and bring to a boil. Turn the heat to medium and allow the mixture to cook for 5 minutes. (see note 1)
- Add the honey to the syrup and stir until well combined. Allow cooling completely before using.
For the walnut topping:
- Add the walnuts to a food processor. Pulse a few times (make sure not to over-process them), and set them aside. (see note 2)
For the cookie dough:
- Sift the flour, baking powder, and soda in a large bowl and set aside. (see note 3)
- In a separate bowl, combine the orange zest, sugar, cinnamon, cloves, olive oil, orange juice and brandy. Whisk well until all the ingredients are fully incorporated.
- Add the wet ingredients to the flour mixture and mix until combined (make sure there are no visible signs of any flour).
- Please do not over mix the cookie dough. Cover and allow to rest for 30 minutes.
Shaping the melomakarona
- Using a small ice cream scoop, scoop out the dough and form it into a ball. (For consistent baking results, mine weighed approximately 30-35 grams each). (see note 4)
- Roll the ball with your hands, form it into an oval shape, and flatten it slightly. (It should resemble a small, thick sausage). Place on a baking sheet lined with parchment paper. Repeat with the remainder of the dough until all the melomakarona have been shaped (you will need to use more than one cookie sheet).
- Pre-heat your oven to 175 deg C (340 F). Using a fork, press lightly on the top of each cookie to create a criss-cross pattern. Alternatively, use the fine side of a vegetable grater to form a decorative pattern. Bake for 15-18 minutes until golden brown. (see note 5)
- Remove the melomakarona from the oven and place it on a wire rack for a minute. Dip the hot cookies into the prepared cold syrup and toss for one minute on each side. Drain the cookies and place them on a plate using a slotted spoon. Decorate with crushed walnuts. Allow them to come to room temperature before serving. (see note 6)
Notes
- Add some cinnamon sticks into the honey syrup ingredients for added cinnamon flavour goodness.
- Add a ¼ cup of sesame seeds along with your walnuts for an extra nutty hit. You can also add extra ground cinnamon and cloves for
- For the best baking results, always weigh your ingredients.
- Use a spoon instead of an ice-cream scoop when preparing the melomakarona.
- Don’t be tempted to overcook them. Melomakarona are a bit pale in colour and will continue to cook after you have removed them from the oven. 15-18 minutes is the ideal time if you follow my recipe.
- Dip the hot melomakarona into the cold syrup. If your syrup is hot, the cookies will turn into mush! Alternatively, let the cookies cool and then dip them into the hot syrup.
Nutrition
Calories: 243 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 11 g | Saturated Fat: 1 g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!
This post was originally published in December 2009, but was republished with new content and pictures in December 2021.
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