December 12, 2022
INGREDIENTS;
Makes 18
-
300 grams (2 cups) plain flour
-
1 tsp baking powder
-
125 ml (1/2 cup) Phileos extra virgin olive oil
-
65 g (1/4 cup) caster sugar
-
60 ml (1/4 cup) freshly squeezed orange juice
-
1 tbsp brandy
-
1 tsp ground cinnamon
-
1/4 tsp ground cloves
-
1/4 tsp ground nutmeg
-
1 tsp orange rind, grated
Syrup:
-
125 ml (1/2 cup) honey
-
125 g (1/2 cup) caster sugar
-
250 ml (1 cup) water
-
1 strip lemon zest
-
cinnamon stick
Topping:
-
1/2 cup walnuts (crushed) mixed with 1 teaspoon of ground cinnamon
PREPARATION:
Step 1: Preheat the oven to 360 degrees F.
Step 2: Sift the flour and baking powder into a large mixing bowl, sifting the flour help create a lighter biscuit. Add the ground cinnamon, nutmeg and cloves through the flour. Add the sugar to the oil in another bowl and stir to dissolve, add the orange juice, brandy and orange zest. Pour into the flour mixture and mix well with a wooden spoon to combine then with your hands until it is smooth and still soft.
Step 3: With your hands break off small pies of dough, roll them in the palms of your hands and into the traditional oval shape. Place them onto a prepared baking tray lined with baking paper. Bake for about 30 minutes or until golden.
Step 4: Prepare the syrup by placing the water, honey, sugar, cinnamon stick and lemon rind into a saucepan, placing over a medium heat and bring to a simmer. Stir until the sugar has dissolved, for about 5 -6 minutes.
Step 5: Place the cooked and cooled Melomakarona into a shallow dish and pour the warm syrup over, leave for 2 – 3 minutes, turn them and let them sit a further 2 minutes. Remove and place onto a serving platter, sprinkling with the crushed walnut mixture.
Enjoy!
These delicious biscuits keep well for a few days in a covered container.