Melomakarona and a Happy New Year…

Posted on December 29, 2017 Updated on December 29, 2017

Well I hope you are having the most wonderful time this festive period! Whether you are resting, working, travelling (to, from and) at faraway places, having some precious time alone or sharing precious time with your loved ones, you deserve every single moment of the rest or adventure you get.

The most precious time of the winter holidays for me is between Christmas and the New Year. In Greece, our Santa Claus traditionally visited on New Year’s eve (Agio Vasili). By that time our religious or traditional fasting had finished so we could eat whatever we wanted. On New Year’s eve our grandma enchanted us with stories of the little Kalikantzaroi elves, naughty mythical creatures that hid things and played pranks on us and each other. We were allowed to stay up past midnight and often dance into the night at family or communal parties. So, I love these next few days and their promise of renewal and light. So I wanted to remind everyone that the fun is not over.

Celebrating the year that is gone, with all its ups and downs, and welcoming the year ahead is a wonderful process. It is our life that we are talking about after all. I hope you reflect but also rejoice in the thought of all times ahead.

My gift to you is my ‘Melomakárona’ recipe, the Greek Christmas biscuit, the ‘honey-macaroon’ which when baking fills your home with festive scents of cinnamon, orange and clove, and when eaten melts into your mouth in sweet delight.

Take some time to make these for yourself. And indulge in them with a nice glass of hot coffee, mulled cider and a nice red wine.

May you have a wonderful 2018 and happy times ahead!

Melomakarona recipe

Ingredients (make 30-40 biscuits)

• 500g plain flour
• 2tsp baking powder
• 1 tsp baking soda
• 175ml olive oil
• Zest of half an organic orange or one clementine
• Juice of one orange and one clementine
• ¾ tsp. ground cloves
• ¾ tsp. ground cinnamon
• 100g sugar
• 60ml cognac
• A generous handful of coarsely ground walnuts

For the syrup:

• 300ml water
• 250ml honey
• 100g sugar
• 1 cinnamon stick

Preparation (45 minutes depending on the size of your oven)

1. Sieve the flour and mix in the baking powder.
2. Beat the oil, sugar, baking soda, spices, citrus fruit zest, cognac and sugar well together until combined.
3. Add the liquid mixture to the flour and mix well with clean hands until you have a soft, pliable dough (about 5 minutes).
4. Use two non- stick baking sheets or line baking trays with baking parchment.
5. To shape the biscuits use a tablespoon of dough (max) and roll into a 5-8cm long tube about 3cm wide.
6. Place on the baking sheet allowing at least 3cm between biscuits. This will allow the biscuits to expand when baking.
7. Before you add to a preheated oven (175 centigrade) press the middle of the biscuit tube down lightly with the back of a fork. You should be left with an oval, oblong dough shape with the markings of the fork clear on it.
8. Bake for 20-30minutes in 170 centigrade or until they are firm on both sides but not too hard. This often depends on your own preference so try a couple of different baking styles to decide what you like best. I prefer my melomakarona on the softer side so that they can absorb more syrup. My cousin prefers them dry with no syrup.
9. Whilst the biscuits are baking place all the syrup ingredients in a pot and bring to a gentle simmer for 5 minutes.
10. As soon as the biscuits are ready throw in the syrup, soak and turn.
11. Remove almost immediately or maximum after a minute if your cookies have baked too hard. The biscuits should absorb enough liquid but should not be falling apart when your remove them with a spatula.
12. Place on a serving plate and sprinkle with the walnuts.
13. Cool down and even refrigerate. The biscuits are better the next day.