Melomakarona: Greek Christmas Honey Cookies
Estimated read time: 4–5 minutes
If kourabiedes are Greece’s snowy Christmas biscuits, melomakarona are their amber sister, orange-scented, spiced, drenched in honey syrup and finished with walnuts. They’re simple to make, gloriously moreish, and perfect for gifting (if they last that long).
At Skyros we love recipes that feel generous and unfussy. This one is exactly that: a quick oil-based dough, a fragrant syrup, and a final shower of nuts and cinnamon. Put the kettle on, the house is about to smell like Christmas.
Ingredients
For the biscuits
- 150g fine semolina
- 500g soft (plain) flour
- ½ tbsp baking powder
- 100g orange juice
- 3 tbsp cognac (or brandy)
- 100g sugar
- 1 flat tbsp ground cinnamon
- ⅓ tsp ground nutmeg
- ⅓ tsp ground clove
- 1 tsp vanilla extract
- ½ tbsp baking soda (bicarbonate of soda)
- 90g water
- 125g olive oil
- 125g vegetable/sunflower oil
- 50g honey
- Zest of 2 oranges
For the syrup
- 300g water
- 600g sugar
- 2 cinnamon sticks
- 3 whole cloves
- 1 orange, halved
- 200g honey
To garnish
- 200g chopped walnuts
- Pinch ground cinnamon (and/or a whisper of clove), optional
Method
1) Make the syrup first
Add water, sugar, cinnamon sticks, cloves, and the halved orange to a saucepan. Bring to a boil and cook 3–4 minutes until the sugar dissolves. Remove from the heat, stir in the honey, and leave to cool completely. (You want cold syrup later, see tips.)
2) Dry mix
In a bowl, whisk together semolina, flour, baking powder.
3) Wet mix
In a large bowl whisk orange juice, cognac, sugar, cinnamon, nutmeg, clove, vanilla.
Add baking soda and whisk 5–10 seconds, it will foam.
Whisk in water, both oils, orange zest, honey until combined.
4) Bring the dough together
Tip the dry mix into the wet and gently combine by hand until smooth, soft and slightly tacky. Do not overwork (oil-based doughs toughen if kneaded).
5) Shape & bake
Heat oven to 180°C (160°C fan). Line trays with baking paper.
Pinch off 30g (walnut-sized) portions and shape into oval “eggs”. Place on trays, press the tops lightly with a fork and pierce 3 times halfway down to help syrup absorption.
Bake 15–20 minutes until evenly light golden.
6) Syrup & finish
While biscuits are hot, dunk them immediately in the cold syrup for 10–20 seconds (longer = juicier). Turn with a slotted spoon, lift to a rack/platter, and sprinkle with walnuts and a little cinnamon.
Repeat with remaining trays (keep syrups separate from crumbs by working over a wire rack if you can).
7) Store
Keep in an airtight tin at room temperature. They’re even better the next day and keep beautifully over the holidays.
Skyros Top Tips (small tweaks, big payoff)
1) Hot meets cold for perfect soak
For best texture, keep biscuits hot and syrup cold (made first and fully cooled). That contrast pulls syrup inside without making them soggy. If your syrup warms up, pop it in the fridge briefly.
2) Don’t overwork the dough
Oil-based dough should be mixed, not kneaded. Stop as soon as the dry streaks disappear. Overmixing = tough biscuits.
Optional extras: a teaspoon of orange blossom water in the syrup for floral lift; toast the walnuts lightly before chopping for extra aroma.
Serving & gifting
Pile them high on a plate, drizzle with any leftover syrup, and scatter a little more walnut. For gifts, nestle biscuits in parchment layers inside a tin, add a note: Best with coffee and good company.
Keep the festive spirit flowing
If you love simple, feel-good traditions like this, Skyros Connect brings the island spirit home with live creative tasters, writing hours, yoga and warm conversation.
Three-month free trial, then £8.99/month to stay inspired all year.
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