by Alexander Efthimiadis
n gre d e ntss
ng ed en
½ glass seed oil
1 cup orange juice
Grated orange zest
A sachet of baking powder
6 cups flour
1 cup semolina
1 cup of sugar
½ cup brandy
1 teaspoon baking soda
4 cups sugar
3 glasses of water and the juice of half a lemon
1 glass honey
D RECT ONS
In a large bowl mix the seed oil, the brandy, the orange zest, the cinnamon, the
clove and the baking powder. By adding the baking soda in the orange juice you get
bubbles. Pour this mixture into the bowl. Add the sugar, flour and semolina and
knead the dough. To roll cookies, pinch a portion of dough off about the size of a
walnut. Shape in your palms into a smooth oblong shape, almost like a small egg.
Place on an ungreased cookie sheet. Shape and roll cookies until the sheet is filled.
Press the tines of a large fork in a crosshatch pattern in the center of each cookie.
This will flatten them slightly in the center. The cookies should resemble lightly
flattened ovals when they go in the oven. Bake in a preheated 180-degree oven for
20 minutes until lightly browned. (The cookies will darken when submerged in
syrup.) While the cookies are baking, prepare the syrup.
Syrup: In a saucepan put the sugar, water, honey and lemon boil for 10 minutes.
When you take the melomakarona out of the oven place them straight into the
simmering syrup for 30 second to 2 minutes. Gently remove with a slotted spoon
and place on a platter.