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Macro view showing the craggy, moist texture of freshly baked Greek honey cookies ready to be soaked in syrup.

Authentic Greek Honey Cookies

These perfectly golden-brown Greek honey cookies (Melomakarona) boast a craggy, moist texture soaked in a rich, spiced amber honey syrup and topped with crushed walnuts.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: Greek, Mediterranean
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 1/4 cups all-purpose flour 400g
  • 3/4 cup fine semolina 125g
  • 1/2 cup extra virgin olive oil 120ml
  • 1/2 cup vegetable oil 120ml
  • 1/2 cup fresh orange juice 120ml
  • 1 tbsp orange zest 6g
  • 2 tbsp Cognac or Brandy 30ml
  • 1 tsp baking powder 4g
  • 1/2 tsp baking soda 3g
  • 1 tsp ground cinnamon 2g
  • 1/4 tsp ground cloves 1g
  • 1 cup water 240ml
  • 1 cup granulated sugar 200g
  • 1 cup amber honey 340g
  • 1 stick cinnamon whole
  • 1 strip orange peel fresh
  • 1 cup chopped walnuts 115g

Equipment

  • 1 Medium Saucepan For making the honey syrup.
  • 2 Large Baking Sheet Lined with parchment paper.

Method
 

Make the Cookies
  1. In a medium saucepan, combine water, sugar, cinnamon stick, and orange peel. Boil over medium-high heat for 5 minutes. Remove from heat and stir in the honey. Set aside to cool completely.
  2. Preheat oven to 350°F (175°C). Whisk olive oil, vegetable oil, Cognac, and orange zest in a large bowl. Stir baking soda into orange juice until foamy, then pour into the oil mixture.
  3. Whisk flour, semolina, baking powder, cinnamon, and cloves together. Fold into the wet ingredients just until a soft dough forms. Do not overmix.
  4. Form 1-ounce portions of dough into smooth ovals. Press lightly with a fork to create a carved pattern. Bake for 20-25 minutes until golden brown.
  5. Immediately drop the hot cookies into the cold honey syrup for 15-20 seconds per side. Remove to a terracotta plate, drizzle with extra honey, and top with chopped walnuts.

Notes

Always use cold syrup on hot cookies to prevent them from becoming mushy.
Store in an airtight container at room temperature for up to two weeks.