150 ml olive oil
80 g sugar
4 tablespoons brandy
juice of 1 orange
½ teaspoon cinnamon
400 g self-raising flour
pinch of salt
½ teaspoon
bicarbonate of soda
Syrup
1 teacup honey
120 g sugar
150 ml
water
Topping
2 teaspoons cinnamon
170 g shelled walnuts, coarsely chopped
Melomakarona are made by all Greek families in the week preceding Christmas.
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!
