Mary Politis’ Honey Walnut Biscuits - Melomakarona

Name: Honey Walnut Biscuits - Melomakarona
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Cuisine: Greek
Ingredients: 2 cups sugar; 3 cups water; 1/2 cup honey; 1 cinnamon stick; 1 tsp whole cloves; Lemon rind; A squeeze of lemon juice; 1/2 cup caster sugar; 1 cup extra virgin olive oil; 1/2 cup fresh orange juice; A shot of cognac; 3 cups plain flour; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp ground All spice; 1/2 cup finely chopped walnuts; The zest of one orange; 1/2 cup chopped walnuts

Mary Politisʼ Honey Walnut Biscuits - Melomakarona recipe tastes incredible. See ingredients & method below.

The perfect coffee accompaniment are these Greek walnut biscuits.

Spiced with cinnamon and clove, doused in a honey syrup and traditionally made during Christmas, but I like to enjoy them all year long!... More

prep

cook

yield

difficulty

Pairs with

Coffee

Sauternes

Ingredients

Syrup

2 cups sugar
3 cups water
1/2 cup honey
1 cinnamon stick
1 tsp whole cloves
Lemon rind
A squeeze of lemon juice

Orange Mix

1/2 cup caster sugar
1 cup extra virgin olive oil
1/2 cup fresh orange juice
A shot of cognac

Biscuits

3 cups plain flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground All spice
1/2 cup finely chopped walnuts
The zest of one orange

Decoration

1/2 cup chopped walnuts

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Method

Take care not to overcook these biscuits as they may not absorb enough syrup.

Place all syrup ingredients into a small pot over medium heat.
Allow the syrup to boil for approximately 20-30 minutes or until it thickens slightly. Set aside and allow to cool.
Preheat oven to 170°C fan-forced (190°C conventional).
In a mixing bowl combine, caster sugar, olive oil, orange juice and cognac. Stir well to combine.
In another bowl combine, flour, baking powder, baking soda, cinnamon, allspice, walnuts, and orange zest.
Slowly stream the wet ingredients into the dry.
Stir gently with your hands, forming a dough. The dough should not be sticky. If it is, add a little flour. Avoid overworking the dough as the oil can seep out.
Using your hands, roll out a heaped tablespoon of dough into an oval then pinch to point each end.
Place the melomakarona onto a lined baking tray and press a fork gently down onto them.
Transfer to the tray to the oven and bake for approximately 20-25 minutes and until golden brown.
Once they’re ready, remove them from the oven and allow them to sit for approximately 10 minutes.
Place the now-warm melomakarona into the cooled syrup, allowing it to soak for a minute or two.
Arrange onto a platter, drizzle with extra honey if you wish and sprinkle generously with chopped walnuts.

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