Melomakarona, the quintessential Greek Christmas biscuit (cookie), is a symphony of honey, spice and festive delight. This version takes a subtle detour, swapping honey for maple syrup and folding walnuts into the dough for an irresistibly tender bite. A small twist on tradition, but one that feels right.
Melomakarona, the quintessential Greek Christmas biscuit (cookie), is a symphony of honey, spice and festive delight. This version takes a subtle detour, swapping honey for maple syrup and folding walnuts into the dough for an irresistibly tender bite. A small twist on tradition, but one that feels right.
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1 gram ground cinnamon (plus extra for sprinkling)
1 gram ground cloves
50 grams chopped walnuts (1)
30 grams chopped walnuts (2)
For the Maple Soaking Syrup
5.3 ounce maple syrup
3.5 ounce water
3.5 ounce superfine sugar
1 cinnamon stick or ¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
For the Spiced Orange Cookie Dough
3.9 ounce olive oil
2 ounces orange juice (about 1 orange)
2.5 ounce superfine sugar
zest of 1 orange
8.8 ounce all-purpose flour
1.8 ounce fine semolina
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon (plus extra for sprinkling)
¼ teaspoon ground cloves
1.8 ounce chopped walnuts (1)
1 ounce chopped walnuts (2)
Method
Orange and Maple Spiced Biscuits is a guest recipe by Philip Khoury so we are not able to answer questions regarding this recipe
FOR THE MAPLE SOAKING SYRUP
Combine the maple syrup, water, sugar, cinnamon and ground cloves in a saucepan over a medium heat and bring to a simmer, stirring occasionally.
Remove the syrup from the heat and discard the cinnamon stick (if using). Set aside while the biscuits are prepared.
FOR THE SPICED ORANGE COOKIE DOUGH
Preheat the oven to 180°C fan (400°F) and line a baking sheet with baking parchment.
Put the oil, orange juice, sugar and orange zest into a large bowl and whisk until fully combined and the mixture is smooth, homogenous and there are no oily streaks.
In a separate large bowl, whisk together the flour, semolina, baking powder, bicarbonate of soda, ground spices and chopped walnuts (1).
Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. The dough should be slightly sticky but should hold together well.
Shape the dough into small oval biscuits, about 4 cm (1.5 in) in length. Place them on the prepared baking sheet, spacing them about 3 cm (1¼ in) apart.
Bake in the oven for 20–25 minutes, or until the cookies are golden brown and firm to the touch.
Remove the biscuits from the oven. While they are still hot, dip each biscuit into the slightly cooled soaking syrup for about 5 seconds, ensuring they are fully coated.
Place the soaked cookies back on the baking sheet still lined with parchment.
Sprinkle the tops of the biscuits with the chopped walnuts (2) and a light dusting of ground cinnamon.
Let the biscuits sit for a few hours, or overnight, to absorb the syrup and develop their full flavour. Store in an airtight container for up to 2 weeks.
FOR THE MAPLE SOAKING SYRUP
Combine the maple syrup, water, sugar, cinnamon and ground cloves in a saucepan over a medium heat and bring to a simmer, stirring occasionally.
Remove the syrup from the heat and discard the cinnamon stick (if using). Set aside while the biscuits are prepared.
FOR THE SPICED ORANGE COOKIE DOUGH
Preheat the oven to 180°C fan (400°F) and line a baking sheet with baking parchment.
Put the oil, orange juice, sugar and orange zest into a large bowl and whisk until fully combined and the mixture is smooth, homogenous and there are no oily streaks.
In a separate large bowl, whisk together the flour, semolina, baking powder, baking soda, ground spices and chopped walnuts (1).
Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. The dough should be slightly sticky but should hold together well.
Shape the dough into small oval biscuits, about 4 cm (1.5 in) in length. Place them on the prepared baking sheet, spacing them about 3 cm (1¼ in) apart.
Bake in the oven for 20–25 minutes, or until the cookies are golden brown and firm to the touch.
Remove the biscuits from the oven. While they are still hot, dip each biscuit into the slightly cooled soaking syrup for about 5 seconds, ensuring they are fully coated.
Place the soaked cookies back on the baking sheet still lined with parchment.
Sprinkle the tops of the biscuits with the chopped walnuts (2) and a light dusting of ground cinnamon.
Let the biscuits sit for a few hours, or overnight, to absorb the syrup and develop their full flavour. Store in an airtight container for up to 2 weeks.
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