Melomakarona (Greek honey cookies)

Serves 16-20 biscuits
Time 1 hour 30 minutes


500g plain flour
1 tsp baking powder
125ml extra virgin olive oil
1 orange, juices (about 125ml)
¼ cup sugar
¼ cup vegetable oil
1 tsp vanilla extract
¼ cup honey
¼ cup water
½ cup semolina
5 grams ground cinnamon
¼ tsp clove
¼ tsp ground nutmeg
Mix by hand 

2 cups water
600g sugar
1 stick cinnamon
3-5 cloves
¼ cup honey


Preheat oven to 180 degrees Celsius.

For the sugar syrup add all of the ingredients to a large pot and bring to the boil over high heat. Once it comes to a boil drop down to a simmer for 5 minutes. Do not stir the syrup, only swirl the pan if you need. Set aside. 

In a large bowl combine all of the dry ingredients. Create a well in the centre and add the wet ingredients, use a wooden spoon combine. Turn out onto a clean surface and knead to bring together. 

Take a piece of dough in your hands and roll to create a rissole shape. Press a walnut down in each of the biscuits. Bake the biscuits for 20 minutes or until golden brown. 

Once the biscuits have cooled on the tray, spoon the syrup over the biscuits and allow them to soak in the syrup for 30-40 minutes, turning occasionally.