Honey Cookies (Melomakarona)

Rate this recipe, your opinion countsPrint this recipeSend this recipe via email
Time to Prepare this Recipe 1 hours Prep: 30 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 145 calories per serving view nutrition facts
# of servings this recipe makes 60 servings suggest servings
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

1 cup butter
3/4 cup caster sugar
3/4 cup peanut oil
1 x orange grated rind only
6 cups flour, all-purpose
4 teaspoons baking powder
3/4 cup orange juice
Nut filling optional
1 tablespoon honey
2 teaspoons orange juice
1 1/2 teaspoons cinnamon ground
1 1/2 cups walnuts finely chopped
2 almond flavouring
Honey syrup
1 cup sugar
1 cup water
1/2 stick cinnamon
1 1/2 teaspoons lemon juice
1 x lemon zest thin strip
1/4 cup honey

Directions

Oven temperature: 180 C (350 F) Beat butter and sugar with orange rind until creamy.

Gradually add oil and continue beating until mixture is very light and fluffy.

Stir in flour alternately with orange juice.

Knead dough lightly with hands for 1 minute.

Take a scant tablespoon of dough and flatten it a little.

Place a teaspoon of the nut filling in the centre and fold dough over to enclose filling.

Shape into ovals, pinching ends to a point.

Decorate tops with tines of fork or by crimping cookies diagonally across top in four rows with special crimper (see NOTE), or leave them plain.

Place on lightly greased baking trays and bake in a moderate oven for 20-25 minutes until golden brown.

Cool on wire racks.

Dip in boiling syrup, four at a time, turning cookies once.

Leave in syrup 10 seconds in all, longer if well-soaked cookies are preferred.

Lift out onto a plate and leave until cool.

(If no nut filling is used, sprinkle tops with crushed walnuts or toasted sesame seeds and cinnamon.

Only those which are to be served should be dipped; store remainder in an airtight container and dip when required.

TO MAKE NUT FILLING: Thin honey down with orange juice and blend into remaining ingredients.

TO MAKE HONEY SYRUP: Place ingredients in a heavy-

based saucepan and stir over heat until sugar dissolves.

Bring to the boil and boil over moderately high heat for 10 minutes and skim.

Let syrup boil on a moderate heat while dipping cookies.

Add a little water to syrup when it thickens too much during dipping.

NOTE: Icing crimpers will be familiar to many pastrycooks and cake decorators who work with icing.

If you don't own a crimper (or have never seen one), have the family handyman cut a piece of tin or aluminium plate about 2.

5 x 10 cm (1 x 4 inches). Bend metal in half over a thin rod and cut 6 to 8 evenly spaced saw-like teeth on the narrow edges.

Curl the "teeth" slightly inwards.

Add your comment

Email Address

(optional)

(optional)



characters left


30399bfd82211de61b42bb095d1a13578ca54430
 

Categories this recipe belongs to

Nutrition Facts

Serving Size 37g
Amount per Serving
Calories 145 48% of calories from fat
% Daily Value*
Total Fat 8.0g12%
 Saturated Fat 3.0g13%
 Trans Fat 0.0g
Cholesterol 8mg3%
Sodium 23mg1%
Total Carbohydrate 18.0g6%
 Dietary Fiber 1.0g2%
 Sugars 7.0g
Protein 2.0g4%
Vitamin A 2%  Vitamin C 2%
Calcium 1%  Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review

Last Recipes Viewed

Recipe Bite

License to Chill

by Mark R. Vogel Mark R. Vogel

In the James Bond movie "Goldfinger," 007 is romancing the ill-fated Jill Masterson, (the woman Goldfinger kills by painting gold), when he notices the...

read more...

Member Review

****

Jimmy Dean Country Breakfast Casserole

This is great. I have served it at two separate gatherings and everyone loves it. I use 1 lb. sage sausage and one lb. hot sausage and I use french bread.

Quinoa and Smoked Tofu Salad recipe
Recipe Photo
Recipe Photo