melomakarono
Greek Christmas honey cookie
Food is an integral part of Greek culture, and this is especially evident during holidays, including Christmas. A popular sweet treat during this time is the melomakarono, a honey cookie that is traditionally enjoyed in Greece. The word "melomakarono" (μελομακάρονο) is derived from the words "meli," which means "honey," and "makarona," which comes from an ancient Greek word “makaria” meaning "blessed." In some regions of Greece, these cookies are also known as "finikia."
In the past, Melomakarona was traditionally served in the lead-up to Christmas as a Lenten “kerasma” (treat) to be enjoyed during fasting. Because Melomakarona lacks egg or dairy products, they are suitable for vegans and those who fast. If you're following a vegan diet, you can replace honey with maple syrup to make a vegan version of Melomakarona!
These cookies are incredibly soft, moist, flavorsome, and soaked in delicious honey syrup. Once baked, the intense aromas of the cloves, cinnamon, and nutmeg spread throughout the house and brought back plenty of my childhood memories and Christmas joy!
Melomakarona are super quick to bake, so much fun to make and highly addictive! This recipe is from my favorite Greek chef, Akis Petretzikis who was the first Greek Master in Greece in 2010. Recipe link and video: https://akispetretzikis.com/en/recipe/569/ta-melomakarona-toy-akh
30min preparation | 20-25min bake | 80 serves | dairy free, nut free, vegan friendly
Tips: for the vegan version replace honey with maple syrup and for the nut-free just don’t use the walnuts.
Execution Method
For the syrup
Boil all of the ingredients for the syrup, apart from the honey, until the sugar melts. Remove from heat. Add the honey and mix till combined.
Let the syrup cool for 3-4 hours. It must be cold by the time the cookies come out from the oven.
You can prepare the syrup from the day before.
For the cookies
Preheat the oven to 190* C (370*F) set to fan.
To make the cookies, you need to prepare 2 separate mixtures.
For the first mixture, add all of the ingredients in a large bow. Mix, using a hand whisk.
In a separate bowl, add all of the ingredients for the second mixture.
Combine the first and second mixture.
Mix by hand, very gently and for a very short time (10 seconds at the most). If you mix longer the mixture will split or curdle.
Mold cookie dough into oval shapes, 3-4 cm in length, 30 g each. Try to keep them as similar as possible.
Bake for about 20-25 minutes, until they are crunchy and golden brown.
As soon as you remove them from the oven, soak the hot cookies in the syrup for 10 seconds.
Allow them to drain on a wire rack.
Drizzle with honey, chopped walnuts, and cinnamon.
