Melomakarona (Μελομακάρονα) — Greek Honey-Spiced Christmas Cookies Soaked in Syrup

• 500 gall-purpose flour
• 80 gfine semolina (Adds traditional crumb and helps absorb syrup)
• 10 gbaking powder
• 5 gbaking soda
• 2 tspground cinnamon
• 0.5 tspground cloves
• 3 gfine salt
• 200 mlextra-virgin olive oil (Use a mild, fruity olive oil)
• 120 mlneutral vegetable oil (Sunflower or grapeseed)
• 120 ggranulated sugar
• 120 mlfresh orange juice
• 2 tsporange zest (Finely grated, from 1 large orange)
• 30 mlbrandy (Optional but traditional)
• 200 ghoney (Thyme honey is classic)
• 250 mlwater
• 1orange peel (A 6–8 cm strip, pith trimmed)
• 1 stickcinnamon stick
• 10 mllemon juice (Helps prevent crystallization)
• 120 gwalnuts (Finely chopped)

Instructions

1. 1

   Preheat the oven to 175°C and line two large baking sheets with parchment paper. Set out a cooling rack and a wide, shallow dish for syruping so you can work quickly once the cookies are baked.

2. 2

   Make the syrup first so it can cool completely. In a saucepan combine water, sugar, honey, orange peel, cinnamon stick, and lemon juice, then bring to a gentle boil over medium heat.

3. 3

   Simmer the syrup for 5 minutes, stirring to dissolve the sugar and skimming any foam if needed. Remove from the heat and let it cool to room temperature, then discard the orange peel and cinnamon stick.

4. 4

   Mix the dry ingredients for the dough in a large bowl: flour, semolina, baking powder, cinnamon, cloves, and salt. Whisk thoroughly so the leaveners and spices are evenly distributed and no clumps remain.

5. 5

   In a second bowl whisk together olive oil, neutral oil, sugar, orange juice, orange zest, and brandy until the sugar looks partially dissolved. Add the baking soda to the wet mixture and whisk for 10 seconds; it will foam slightly from the citrus.

6. 6

   Pour the wet mixture into the dry ingredients and gently mix with your hands or a spatula just until a soft dough forms. Stop mixing as soon as there are no dry patches, because overworking will make the cookies tough and prevent them from absorbing syrup well.

7. 7

   Portion the dough into 24 pieces of about 40 g each and shape into ovals about 5–6 cm long. Press the top of each cookie lightly against a fine grater or fork to create ridges, which helps the syrup cling and gives the traditional look.

8. 8

   Arrange cookies on the prepared baking sheets with 2–3 cm spacing. Bake for 20–22 minutes until deep golden brown, because pale cookies can turn soggy after syruping.

9. 9

   While the cookies bake, mix the topping by combining chopped walnuts and ground cinnamon in a small bowl. Keep it ready at the workstation so you can garnish immediately after syruping.

10. 10

    Syrup the cookies using the classic temperature contrast: hot cookies into cool syrup. As soon as a tray comes out, let the cookies rest 2 minutes, then dip 6–8 cookies at a time into the cooled syrup for 20 seconds, turning once halfway through.

11. 11

    Lift the cookies with a slotted spoon and place them on a rack to drain for 2 minutes. While still glossy and sticky, sprinkle each cookie with about 1 tsp of the walnut-cinnamon topping so it adheres well.

12. 12

    Let the melomakarona stand at least 2 hours before serving so the syrup settles evenly into the crumb. Store them loosely covered for the first day to prevent condensation, then seal once fully set.