In a large mixing bowl add all of the cookie dough ingredients except the semolina, flour, and baking powder. Stir the mixture very well using a whisk until the sugar dissolves.
Add the semolina and stir to incorporate it into the mixture as well.
In a separate bowl combine the flour and baking powder. And add to the bowl as well.
This time mix with your hands for a couple of minutes. In the beginning, it’s going to look like the dough needs more flour. But as you mix, it will come together.
You’ll end up with a very soft and oily dough. Cover the bowl with a tea towel and set aside while you prepare the syrup.
For The Syrup:
In a small-sized cooking pot add all of the ingredients for the syrup.
Bring to a boil over high heat.
Once it starts boiling reduce the heat to medium and simmer for about 5-6 minutes. Until it gets a syrupy consistency.
NOTE: Do not stir syrup.
Make The Cookies:
Preheat oven to 180°C / 356°F.
Lay a piece of parchment paper on your oven’s tray pan.
Take a piece of the dough in your hands (about 40-45 grams). Squeeze it a bit to remove any air and shape it into a round ball.
Give the ball an oval shape and flatten it slightly. Add to the pan.
Shape the remaining dough into cookies the same way.
With a knife make criss-cross lines on each cookie.
Bake for approximately 20 minutes or until the cookies get a light brown color. If needed cook for 2-3 minutes more until they get the desired color. But be careful to not overbake them.
Finish Off:
Using a draining spoon dip the cookies into the syrup in small batches at a time.
Let the cookies soak for a few seconds on each side and then transfer them to a cooling rack. To cool and drain any excess syrup.
NOTE: To check if a cookie has absorbed enough syrup hold one in your hands and press it gently between your fingers it should feel very soft and about to break apart. That’s the desired texture for Melomakarona. Once they cool they will get firmer.
Serve the Melomakarona cookies topped with plenty of honey and chopped walnuts on top.
You can store them either in an airtight food container or a serving plate covered with parchment paper, at room temperature for up to 2 weeks.
Nutrition
Serving: 1cookie | Calories: 262kcal | Carbohydrates: 45g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 49mg | Fiber: 1g | Sugar: 27g | Calcium: 14mg | Iron: 1mg
ADVERTISEMENT
