Christmas Delight - Melomakarona

I love making these Christmas delights — not so much because of eating them (because let’s be honest, you can never stop at just one), but because the moment they go into the oven, Christmas truly arrives.

As they bake, their scent slowly conquers the whole house — orange, cinnamon, cloves, honey — wrapping every room in warmth and familiarity. It’s a gentle reminder that the season has begun, not marked only by dates on a calendar, but by feeling as well.

Through traditions like these, we keep memories alive. We return to moments shared, hands dusted with flour, kitchens filled with laughter, and recipes passed from one generation to the next. Traditions make the seasons different — they give time meaning.

And what is Christmas, after all?
A celebration of love. 💫🎄

Ingredients For the Melomakarona

• 240 g sunflower or corn oil

• 240 g mild olive oil

• 50 g cognac

• 160 g freshly squeezed orange juice

• 1 tsp baking soda

• 200 g fine granulated sugar

• 1 tsp ground cloves

• 2 tsp ground cinnamon

• Zest of 2 unwaxed oranges

• 900 g all-purpose flour

• 2 tsp baking powder

🍯 For the Syrup

• 400 g sugar

• 400 g water

• 400 g thyme honey

• ½ unwaxed lemon

• 1 cinnamon stick

• A few whole cloves

• Orange peel

🍪 Making the Melomakarona

1. Prepare the dry ingredients
   Sift the flour and baking powder into a bowl and set aside.

2. Mix the wet ingredients
   In a separate bowl, combine the olive oil, sunflower oil, cognac, sugar, cinnamon, cloves, and orange zest.
   Whisk well until the sugar has mostly dissolved and the mixture is fragrant.

3. Activate the baking soda
   Dissolve the baking soda in the orange juice. Stir until it begins to react, then immediately pour it into the oil mixture.

4. Combine gently
   Stir everything together with a whisk. Gradually add the flour mixture, mixing gently at first with the whisk.

5. Finish by hand
   When the dough thickens, switch to your hands and fold softly.
   Do not knead for long — this keeps the melomakarona light and helps them absorb the syrup beautifully.

6. Check the dough
   The dough should be soft, oily, smooth, and pliable.                                                     

7. Shape the cookies
   Take a walnut-sized piece of dough and shape it into an oval.
   Place on a lined baking tray, leaving space between each cookie.

8. Create texture
   Lightly press the surface with a fork to create small patterns and holes — this helps the syrup soak in evenly after baking.

9. Bake
   Once two trays are ready, bake in a well-preheated oven, middle rack, fan setting, at 160°C (320°F) for about 30-35 minutes, until dark gold colour and crisp.                       

10. Cool completely
    Let the melomakarona cool fully before syruping.
    Tip: You can bake large batches and syrup them gradually as needed.

🍯 Syrup Preparation

1. Place the honey and all remaining syrup ingredients into a saucepan.

2. Bring to a boil, then simmer for 3 minutes.

3. Skim off any foam that forms on the surface.

4. Reduce the heat to very low — the syrup should barely simmer and stay warm.

✨ Syruping the Melomakarona

• Dip a few cookies at a time into the warm syrup.

• Leave them for about 20 seconds on each side.
  This allows them to absorb the syrup evenly, staying soft and moist without becoming soggy.

• For extra syrupy melomakarona, arrange them close together in a baking dish and drizzle syrup over them gradually, allowing it to soak in fully.

🌰 Finishing Touch

While still warm, sprinkle generously with:

• Finely chopped walnuts
  

*This recipe is inspired by the beloved Greek tradition and shared by renowned Greek chef Argiro Barbarigou.