Melomakarona Honey Cookies

Instructions

1. Step 1

   Combine the water, lemon juice, and 1 ½ cup (300 gr) of the sugar in a saucepan. Bring to a boil over medium heat, then simmer for 3 minutes.

   Timer: 3 min (fixed)

   Ingredients used: 300.0 gr Granulated Sugar, 15.0 ml Lemon Juice, 300.0 ml Water

   Cookware: saucepan

2. Step 2

   Remove the syrup from the heat and stir in the honey until dissolved. Set aside to cool to room temperature.

   Timer: 30 min (fixed)

   Ingredients used: 180.0 gr Honey

   Cookware: saucepan, whisk

3. Step 3

   Heat the oven to 180°C. Line two baking sheets with baking paper.

   Cookware: Baking paper, baking sheet

4. Step 4

   Whisk the olive oil, sunflower oil, ½ cup (100 gr) of the sugar, and orange zest in a mixing bowl. Stir the baking soda into the orange juice, then whisk the foaming mixture into the oils.

   Ingredients used: 2.5 gr Baking Soda, 100.0 gr Granulated Sugar, 180.0 ml Olive Oil, 1.0 piece Orange, 120.0 ml Orange Juice, 120.0 ml Sunflower Oil

   Cookware: mixing bowl, whisk

5. Step 5

   In a second mixing bowl, whisk together the flour, semolina, baking powder, salt, 1 ⅛ tsp (3 gr) of the cinnamon, and the clove.

   Ingredients used: 500.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 85.0 gr Fine Semolina, 3.0 gr Ground Cinnamon, 0.5 gr Ground Clove, 1.5 gr Salt

   Cookware: mixing bowl, whisk

6. Step 6

   Fold the dry mixture into the oil mixture just until a soft, cohesive dough forms.

   Cookware: mixing bowl, Silicone spatula

7. Step 7

   Divide the dough into 30 portions and shape each into a compact oval. Arrange them on the prepared baking sheets with space between them.

   Cookware: baking sheet

8. Step 8

   Press the tines of a fork lightly across each cookie to make shallow ridges.

   Cookware: baking sheet, fork

9. Step 9

   Bake at 180°C until the cookies are deep golden and firm at the edges, 20–24 minutes.

   Timer: 22 min (fixed)

   Cookware: baking sheet

10. Step 10

    While the cookies are still hot, lower them into the cooled syrup in batches. Soak each batch for 15–20 seconds, turn once, then transfer the cookies to a wire rack with a slotted spoon.

    Cookware: saucepan, slotted spoon, wire rack

11. Step 11

    Combine the walnuts with the remaining ⅜ tsp (1 gr) of cinnamon and sprinkle over the syrup-coated cookies. Let the cookies cool completely before serving.

    Timer: 20 min (fixed)

    Ingredients used: 1.0 gr Ground Cinnamon, 90.0 gr Walnut

    Cookware: mixing bowl, wire rack