Meni Vale's Melomakarona (Greek Christmas Honey Cookies)

 

Meni Valle is an Australian – Greek food teacher and cookbook author.

Her rich Greek heritage, coupled with her love for travel and food, has seen Meni become one of Australia’s most-respected authorities on Mediterranean cuisine.

When she is not writing cookbooks, Meni shares her knowledge and passion for Greek food through cooking classes and culinary tours to Greece, where she loves connecting with locals and discovering new recipes. She also regularly presents at festivals and conferences and contributes to magazines.

Meni has written three cookbooks, ‘My Greek Kitchen’ (2011), ‘My Mediterranean Kitchen’ (2012), ‘Everyday Mediterranean’ (2015)

Her new cookbook ‘Ikaria’ was released in September 2020 published by Hardie Grant.

We have collaborated with Meni on this recipe, she loves Olea.

INGREDIENTS

Makes 18

  • 300 grams (2 cups) plain flour

  • 1 teaspoon baking powder

  • 125 mls (1/2 cup) Olea of Monemvasia extra virgin olive oil

  • 65 g (1/4 cup) caster sugar

  • 60 mls (1/4 cup) freshly squeezed orange juice

  • 1 tablespoon brandy

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg

  • 1 teaspoon orange rind, grated

Syrup:

  • 125 mls (1/2 cup) honey

  • 125 g (1/2 cup) caster sugar

  • 250 mls (1 cup) water

  • 1 strip lemon zest

  • cinnamon stick

Topping:

  • 1/2 cup walnuts (crushed) mixed with 1 teaspoon of ground cinnamon

METHOD

  • Preheat the oven to 180 degrees C.

  • 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.   

  • 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.

  • 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.

  • 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.

 

Recipe & Images by Meni Valle @meni.valle

RecipesLou Wilson