Melomakarona with Semolina (Greek Honey Cookies)

Method

1. 1Preheat the oven to 160°C, fan.

2. The syrup

3. 2Start with the syrup, so it has time to cool a little before you dip the melomakarona.
4. 3In a small saucepan, combine the water, sugar, cinnamon sticks and orange peel.
5. 4Heat over high heat and boil for 2 minutes once it comes to a boil.
6. 5Take the syrup off the heat, stir in the honey and set aside to cool while the melomakarona bake.

7. The dough

8. 6In a large bowl, mix the olive oil, brandy, salt, baking soda, powdered sugar, spices, orange juice and zest.
9. 7Add the semolina and half the flour and stir lightly with a silicone spatula or a large spoon.
10. 8Add the rest of the flour and mix carefully, just until you have a smooth, soft dough.
11. TipDon’t use a mixer. The dough needs very little mixing, or it splits and releases its oil.
12. 9Shape the melomakarona to the size you like and place them on baking trays lined with parchment paper.
13. 10I use a small cookie scoop for bite-size melomakarona.
14. 11Bake for about 22–25 minutes, until crisp outside and cooked through. To be sure, take one out, break it open and taste it.
15. 12As soon as they’re ready, take them out of the oven and dip them in the syrup.

16. Dipping in syrup

17. 13There are many recipes and theories on whether the melomakarona should be hot and the syrup cold, or the other way round.
18. 14For this recipe, the melomakarona go in piping hot, straight from the oven, and the syrup is at room temperature.
19. 15Drop the melomakarona into the syrup in batches and stir gently for a few seconds, so they don’t break.
20. 16After a little while, take one out, break it in half to see how much syrup it has absorbed, and taste it.
21. 17Use that to judge the timing for the rest.
22. 18When they’re ready, lift the melomakarona out with a slotted spoon and set them on a rack over a large tray.
23. 19Pulse the walnuts briefly in a food processor.
24. 20Arrange the melomakarona in layers on a platter, with chopped walnuts between the layers.
25. 21Finish with a little syrup and more chopped walnuts on top.
26. 22I love honey, so I warm a few spoonfuls and drizzle them over the bite-size melomakarona.