Gluten free Greek Christmas honey cookies – Melomakarona
Ingredients
- 800 g bread flour (gluten-free)
- 350 g extra virgin olive oil
- 120 g brandy
- 120 g fresh orange juice
- 150 g brown sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon clove
For syrup
- 300 g water
- 300 g white sugar
- 300 g honey
- orange zest or peel
For decoration : 50 g walnut & 50 g roasted almond
Classic recipe for gluten-free melomakarona, so that everyone can enjoy it.
Especially in Greece, there is no Christmas without melomakarona!
The simplest way to make them and have a certain success.
My parents did not even know it was gluten-free. Everyone really liked them more than any other recipe they tasted from my hands !!
Try them, too, and good luck.
Method
In a saucepan, boil once the water and sugar (2-3 minutes)
Add the honey and orange zest/peel.
While boiling there will be foam in the surface. Remove it with a spoon.
Let it boil for another 5 minutes and set aside until it cools completely.
Preheat oven to 200C degrees.
In a bowl, add the oil, orange juice and sugar. Whisk until sugar dissolves.
Add the brandy and spices.
Gradually add the flour and stir softly with a fork or your hand.
As less stiring as we can.
Shape the cookies in any form you like and gently press down on each of them with a fork to give them a nice pattern.
Bake for 20 minutes.
If the cookies are thin beware not to be overcooked.
Pulse the walnuts and almond for few seconds for our melomakarona decoration.
When ready, allow them to cool (at least 5 minutes).
Drop them in the cool syrup and let them soak for few minutes.
Place them in a serving dish and sprinkle with grounded walnut and almond.
Nutritional information per 100 g
Energy / calories: 372.36 kcal
Proteins: 1.92 g
Carbohydrates: 53.52 g
Fat: 16.39 g
