Ready for Melomakarona?
I’ve spent years making these Christmas Cookies which are a popular treat during the Festive time in Greece. Originally They are flavoured with honey, thus their name “Melomakarona”. Believe me, I can eat a whole plate of them! I am so addicted! Dangerous addicted! No prescription required. 🙂 My second Greek sweet treat is Kourabiedes , almond cookies
The Name of Melomakarona it means Honey Macarons. Macaroni comes from the Greek word “macaronia”, a dish served in the Medieval times at a funeral dinner (after a funeral). In the newer years a favourite sweet has been added to our favourite honey and so we arrived at our famous melomakarono (= melo + macaron). It was established as a Christmas sweet since our honey is considered as a symbol of welfare and creation since ancient times! That’s how good and joyful we expect to bring each new year.
These Melomakarona are on less sweet side and Vegan. The Greeks love sugar and prefer to put a lot of sugar and honey on them. If you think it’s not possible to make Vegan Melomakarona, you haven’t tried mine. 🙂 Crunchy outside and juicy inside. Heavenly delicious!
Your first priority before making this sweet is to prepare the syrup. The reason is that needs to be cold enough in order to deep inside it the cookies. Remember! Cold syrup, Hot cookies.
Speaking of dough, if you prefer you can make these treats with whole wheat flour instead of the white one. In my case, I used half white, half whole wheat and semolina.
Depending on your preference you can make any shape you wish. Just make sure that are equally shaped, so they are baked evenly. So depending on how big your cookies turn out, you may only get around thirty of them. You can double the ingredients and make a big bunch.
HOPE YOU ENJOY THEM. MERRY CHRISTMAS FROM SUNNY GREECE!
Vegan Christmas Cookies (Melomakarona) | Greek and Low in Calories
- 1 cup water
- 2.5 cups coconut sugar
- 1/3 cups agave syrup
- 1.5 stick cinnamon
- 2 gloves
- 2 +1/4 cups all purpose flour
- 2 cups whole wheat flour
- 3/4 cups semolina
- 1/2 cups orange juice
- 1/2 cup clementines juice
- 1/2 cup sunflower oil
- 1/2 cup olive oil
- 35 grams powdered sugar ( 1/4 cup)
- 1/2 tsp cloves powder
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1/2 tsp soda
- 1 orange zest
- Place the water, coconut sugar, cinnamon, and the 2 cloves to boiling.
- Once the syrup gets a boil, remove it from the fire and add the Agave syrup. Stir and let the syrup cool down completely.
- Preheat the oven to 374 Fahrenheit.
- Put the juices, oil, sugar, spices powder, soda, orange zest (except flour and semolina) into a large bowl and mix them with a good wire. (Liquid mixture).
- In another bowl mix the flour with semolina (Solids mixture).
- Add the liquid mixture to the solids mixture and mix very gently with the hands for very little (8-10 seconds) to avoid damaging the mixture.
- Shape the dough into uniform cookies and give them a shape on top with a top.
- Bake them for about 20-25 minutes until they get a golden color. Once ready, add the hot cookies to the cold syrup and leave for 5-6 seconds. Drain them in a rack.
- Sprinkle with agave syrup and grated walnuts. Serve and enjoy!
- Do not overmix the dough.
- You can make the cookies any shape you desire.
- Instead of clementines juice, you can just use only orange juice.
- The quality of the ingredients a big role in the fluffiness of the cookies. Choose the best ones.
- Do not bake the cookies in high temperature.
- You can store up to 2 months in a cool temperature.