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.
