Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup semolina flour
- 1/2 cup vegetable oil
- 1/4 cup honey
- 1/4 cup orange juice
- 1/4 cup brandy
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup chopped walnuts
- For the syrup:
- 1 cup honey
- 1 cup water
- 1 cinnamon stick
- 1/2 lemon, juiced
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the all-purpose flour, semolina flour, baking powder, baking soda, cinnamon, cloves, and nutmeg.
3. In another mixing bowl, whisk together the vegetable oil, honey, orange juice, and brandy.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Fold in the chopped walnuts.
6. Line a baking sheet with parchment paper.
7. Take a small amount of dough and roll it into a ball, then flatten it slightly into a cookie shape.
8. Place the cookies on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
9. While the cookies are baking, make the syrup. In a saucepan, combine the honey, water, cinnamon stick, and lemon juice. Bring to a boil, then reduce the heat and simmer for 10 minutes.
10. Remove the cinnamon stick from the syrup.
11. When the cookies are done baking, remove them from the oven and let them cool for a few minutes.
12. Dip each cookie into the syrup, making sure it is fully coated.
13. Place the cookies on a wire rack to cool and let the syrup soak in.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
5. Temperature:
350°F
Serving size:
Makes approximately 24 cookies
Nutritional information:
Calories: 180
Fat: 9g
Carbohydrates: 24g
Protein: 2g
Substitutions for ingredients:
- You can use any type of nut instead of walnuts, such as almonds or pistachios.
- If you don't have brandy, you can use rum or whiskey instead.
- If you don't have semolina flour, you can use all-purpose flour instead.
Variations:
- You can add orange zest to the dough for extra flavor.
- You can sprinkle powdered sugar on top of the cookies after they have cooled.
Tips and tricks:
- Make sure to fully coat each cookie in the syrup for maximum flavor.
- Let the cookies cool on a wire rack to prevent them from getting soggy.
- Store the cookies in an airtight container at room temperature.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The cookies can be reheated in the oven at 350°F for a few minutes to crisp them up again.
Presentation ideas:
Arrange the cookies on a platter and sprinkle powdered sugar on top.
Garnishes:
Sprinkle chopped walnuts on top of the cookies.
Pairings:
Serve the cookies with a cup of coffee or tea.
Suggested side dishes:
These cookies are a dessert and do not require a side dish.
Troubleshooting advice:
- If the dough is too dry, add a little more orange juice or brandy.
- If the cookies are too hard, reduce the baking time.
Food safety advice:
Make sure to store the cookies in an airtight container to prevent them from going stale.
Food history:
Melomakarono is a traditional Greek Christmas cookie that is typically made with honey, orange juice, and brandy.
Flavor profiles:
These cookies are sweet and nutty, with hints of cinnamon and cloves.
Serving suggestions:
Serve the cookies on a platter with a dusting of powdered sugar and chopped walnuts.
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Region: Greek