Melomakarona - Recipe for (Greek Christmas Honey Cookies)
Ingredients:
1 cup vegetable oil
1/2 cup white sugar
2 oranges, juiced
1/2 lemon, juiced
1 egg yolk
1 tablespoon ouzo liqueur
3 cups self-raising flour
3/4 teaspoon ground cinnamon
1 1/3 cups walnuts, finely chopped
Syrup
1 cup white sugar
1/2 cup honey
1/2 cup boiling water
1 cinnamon stick
4 cloves
1/2 lemon, juiced
Method:
Preheat oven to 180°C. Line 2 flat baking trays with baking paper.
Using an electric mixer, beat oil, sugar, 1/2 cup orange juice and 2 tablespoons lemon juice on high speed for 10 minutes or until thick and creamy (see tip). Add egg yolk and ouzo. Beat for 5 minutes. Sift flour and 1/4 teaspoon cinnamon over oil mixture. Fold gently to combine (mixture should be a light, doughy texture).
Using hands, roll tablespoons mixture into oval shapes. Place on prepared trays. Bake for 25 minutes or until firm to touch. Allow to cool on trays.
Make syrup Combine ingredients in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to medium-low. Simmer for 4 minutes or until syrup thickens slightly.
Using a slotted spoon, dip cooled biscuits, 1 at a time, into hot syrup for about 30 seconds, turning over often until well coated. Return to trays. Combine walnuts and remaining ground cinnamon. Sprinkle over biscuits. Allow to cool. Serve and enjoy
Melomakarona - Recipe for (Greek Christmas Honey Cookies) Ingredients: 1 cup vegetable oil 1/2 cup white sugar 2 oranges, juiced 1/2 lemon, juiced 1 egg yolk 1 tablespoon ouzo liqueur 3 cups self-raising flour 3/4 teaspoon ground cinnamon 1 1/3 cups walnuts, finely chopped Syrup 1 cup white sugar 1/2 cup honey 1/2 cup boiling water 1 cinnamon stick 4 cloves 1/2 lemon, juiced Method: Preheat oven to 180°C. Line 2 flat baking trays with baking paper. Using an electric mixer, beat oil, sugar, 1/2 cup orange juice and 2 tablespoons lemon juice on high speed for 10 minutes or until thick and creamy (see tip). Add egg yolk and ouzo. Beat for 5 minutes. Sift flour and 1/4 teaspoon cinnamon over oil mixture. Fold gently to combine (mixture should be a light, doughy texture). Using hands, roll tablespoons mixture into oval shapes. Place on prepared trays. Bake for 25 minutes or until firm to touch. Allow to cool on trays. Make syrup Combine ingredients in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to medium-low. Simmer for 4 minutes or until syrup thickens slightly. Using a slotted spoon, dip cooled biscuits, 1 at a time, into hot syrup for about 30 seconds, turning over often until well coated. Return to trays. Combine walnuts and remaining ground cinnamon. Sprinkle over biscuits. Allow to cool. Serve and enjoy