Nothing makes a chef happier than smiling faces around the table and Easter is the perfect time to indulge in a lovely baking session. These little beauties are a Greek classic festive favorite, established as the most popular dessert eaten during lent as they are dairy free. Soaked in golden honey syrup and full of holiday scents they are so easy to make! Add your personal touch with layers of chocolate or mix and match spices. We are giving you the perfect classic version here so that you can take it and make it your own! Enjoy!
Time Preparation 30 minutes Cooking 20 minutes
120 ml olive oil
120ml vegetable oil
500g all-purpose flour
1 orange, juice & zest
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
For the honey syrup
1 cinnamon stick
1 orange twist (peel)
2 tablespoons honey
1 teaspoon olive oil
Make the syrup: Bring the water with the sugar, honey, cinnamon stick and orange peel to a boil. Simmer for 5 minutes and allow to reach room temperature.
- Preheat the oven to 180 degrees Celsius.
In a large mixing bowl mix the olive oil, vegetable oil, orange juice and zest, sugar, cinnamon, baking powder, soda and whisk well to combine.
- Gradually add the flour and incorporate to the mix.
- Shape the dough into egg shaped cookies and place on a lined baking tray.
Bake for 20 minutes until golden brown.
While they are still warm, pour over the cold syrup.
Toast the peanuts in a pan with the olive oil. Crush using a fork or mortar and pestle.
- Serve the melomakarona cookies drizzled with the extra honey and crushed, toasted nuts.