Christmas Honey Cookie – Melomakarono (Sugar-free)

Servings: 40 pieces   |   Time: 40 minutes

INGREDIENTS

For the syrup:

  • 300 g water
  • 500 g of honey
  • 5 whole cloves
  • 2 cinnamon sticks
  • 250 g of fresh orange juice

For the dough:

  • 350 g of olive oil
  • 1 tbsp cinnamon powder
  • 1/2 tbsp clove powder
  • Zest from 2 fresh oranges
  • 2 tbsp of honey
  • 200 g of orange juice
  • 1 tsp baking soda
  • 1 tbsp of baking powder
  • 800 g soft flour

 

COOKING INSTRUCTIONS

For the syrup:

STEP 1 | Boil for 5 minutes in a saucepan, 300 g water, 250 g of honey, 5 whole cloves and the 2 cinnamon sticks. Once it cools down a bit, add the rest 250 g of honey + 250 g of fresh orange juice.

For the dough:

STEP 1 | Place all the following ingredients in a large bowl: 350 g of olive oil, 1 tbsp cinnamon powder, 1/2 tbsp clove powder, zest from 2 fresh oranges and 2 tbsp of honey.

STEP 2 | Dissolve 1 tsp of baking soda and 1 tbsp of baking powder in a glass with about 200 g of orange juice.

STEP 3 | We incorporate all the ingredients from step 1 with the ingredients from step 2 all together and mix them lightly until they become one.

STEP 4 | Add 800 g of soft flour to the above mixture and knead lightly until a nice dough is formed. We don’t knead for too long, it doesn’t work.

STEP 5 | We mold and give the shape we want. Place in a baking tray with baking sheet and bake at 180 degrees Celsius for about 25 minutes.

STEP 6 | We syrup them directly as soon as they come out of the oven hot.

STEP 7 | Place on a plate and top with broken walnuts and fresh honey.

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