Beat the oil and sugar well, add the brandy, orange juice and cinnamon and blend.
Sift the flour with a pinch of salt and the soda and add it gradually into the oil and sugar mixture, mixing it with a spoon.
Knead the dough well for about 10 minutes.
If too sticky, add 1-2 tablespoons more flour and mix it well.
Knead until it feels soft and pliable.
Flour your hands and take egg-sized portions of dough.
Roll and shape them into small oval shapes.
Place on an unbuttcred baking sheet, and flatten them with the paim of your hand.
Bake in a pre-heated oven, gas no.
4/ 350 grades F/ 180 grades C, for 25 minutes.
Let them cool and harden for 24 hours before dipping them in the honey syrup.
Prepare the syrup by mixing in a saucepan the honey, sugar and water.
Bring slowly to the boil, skim with a spoon, then simmer for 4-5 minutes.
Dip the cold melomakarona in the hot syrup, three or four at a time only.
Let them stand for 1 minute and take them out with a slotted spoon.
Place on a decorative platter and immediately sprinkle with a little cinnamon and chopped walnuts.
If they are not consumed during the next 3-4 days they should be kept in airright tins, like biscuits.
Allow two melomakarona per person.
Ingredients:
150 ml olive oil
80 g sugar
4 tablespoons brandy
1 oranges, juice of
1/2 teaspoon cinnamon
400 g self-raising flour
1 pinch salt
1/2 teaspoon bicarbonate of soda
1 cup honey
120 g sugar
150 ml water
2 teaspoons cinnamon
170 g shelled walnuts, coarsely chopped
Steps/Methods:
Beat the oil and sugar well, add the brandy, orange juice and cinnamon and blend.
Sift the flour with a pinch of salt and the soda and add it gradually into the oil and sugar mixture, mixing it with a spoon.
Knead the dough well for about 10 minutes.
If too sticky, add 1-2 tablespoons more flour and mix it well.
Knead until it feels soft and pliable.
Flour your hands and take egg-sized portions of dough.
Roll and shape them into small oval shapes.
Place on an unbuttcred baking sheet, and flatten them with the paim of your hand.
Bake in a pre-heated oven, gas no.
4/ 350 grades F/ 180 grades C, for 25 minutes.
Let them cool and harden for 24 hours before dipping them in the honey syrup.
Prepare the syrup by mixing in a saucepan the honey, sugar and water.
Bring slowly to the boil, skim with a spoon, then simmer for 4-5 minutes.
Dip the cold melomakarona in the hot syrup, three or four at a time only.
Let them stand for 1 minute and take them out with a slotted spoon.
Place on a decorative platter and immediately sprinkle with a little cinnamon and chopped walnuts.
If they are not consumed during the next 3-4 days they should be kept in airright tins, like biscuits.
Allow two melomakarona per person.
