Melomakarona

Naturally Savvy Recipes

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.

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