Ingredients
1200 gr. plain flour
330 gr. sunflower oil
330 gr. sunflower oil
360 gr. margarine, melted
75 gr. semolina
18 gr. baking powder
80 gr. orange juice
zest of 1 orange
20 gr. brandy
200 gr. water
80 gr. orange juice
zest of 1 orange
20 gr. brandy
200 gr. water
1 teaspoon sinamon powder
1/2 teaspoon clove powder
2 teaspoons icing sugar
2 teaspoons icing sugar
Grated walnuts and honey for decoration
For the syrup
1/2 kg. water
600 gr. sugar
250 gr. honey
1/2 lemon
250 gr. honey
1/2 lemon
Preparation
1. First prepare the syrup, because it should be lukewarm for the final process of the melomakarona. In a casserole add the water, the lemon and the sugar and boil for 2-3 minutes. Lower the pan from the heat, allow 10 minutes for the temperature to drop, and then add the honey. Stir well and let it cool.
2. Blend in a mixer (or with a hand mixer) the margarine and the sunflower oil, for at least 10 minutes. Then add the water and the orange and blend for 3 minutes more. Add the icing sugar, the semolina, the baking powder, the cinamon and the clove powder, and blend for 3 minutes more. Transfer this liquid mixture in a big bowl, add the sifted flour and blend by hands softly for 1-2 minutes, to combine all ingredients together.
3. Shape oval cookies of 25 gr. each. Place them on a sheet with non-sticking paper, and with a fork draw small holes all over their surface, very gently.
4. Preheat the oven to 340º F (170º C), and bake the melomakarona for 30 minutes.
5. Remove them from the oven, and immediately dip them in the syrup, slightly pressing on them with the fingers to soak them well (1 minute of soaking would be more then enough). Don't overcrowed the casserole, do it little by little.
6. Prepare a bowl of roughly grated walnuts and a bowl of honey. Dip the upper surface of each melomakarono first in the honey, then in the walnuts, and place them in a platter. Drizzle with honey or with the remaining syrup.
2. Blend in a mixer (or with a hand mixer) the margarine and the sunflower oil, for at least 10 minutes. Then add the water and the orange and blend for 3 minutes more. Add the icing sugar, the semolina, the baking powder, the cinamon and the clove powder, and blend for 3 minutes more. Transfer this liquid mixture in a big bowl, add the sifted flour and blend by hands softly for 1-2 minutes, to combine all ingredients together.
3. Shape oval cookies of 25 gr. each. Place them on a sheet with non-sticking paper, and with a fork draw small holes all over their surface, very gently.
4. Preheat the oven to 340º F (170º C), and bake the melomakarona for 30 minutes.
5. Remove them from the oven, and immediately dip them in the syrup, slightly pressing on them with the fingers to soak them well (1 minute of soaking would be more then enough). Don't overcrowed the casserole, do it little by little.
6. Prepare a bowl of roughly grated walnuts and a bowl of honey. Dip the upper surface of each melomakarono first in the honey, then in the walnuts, and place them in a platter. Drizzle with honey or with the remaining syrup.
Enjoy!
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