Melomakarona – Walnut Syrup Biscuits

May 28th, 2009


Since being introduced to Greek food, with the main focus on Greek sweets, I just can’t seem to stop trying new biscuits and baklava. A batch of biscuits made with a cup of oil seemed a bit concerning to me… I find it easier to justify when I use that much butter, as somehow it doesn’t seem as scary to me. I’m game to try out new foods though and if that includes using a cup of oil, who am I to criticise?


Using my KitchenAid, the oil beat up a lot quicker than the suggested time and I wasn’t sure whether I should have used a whisk attachment instead. Although once rolled and cooked, I was happy with the result and it seemed those who tried them also enjoyed them. There was a beautiful melt-in-your-mouth feel to the biscuits, with a lovely subtly spiced sweet syrup with a hint of walnuts – Very nice indeed 😛

Melomakarona (walnut syrup biscuits)

(Recipe from Super Food Ideas and

Makes: 32

1 cup vegetable oil
½ cup white sugar
2 oranges, juiced
½ lemon, juiced
1 egg yolk
1 tablespoon ouzo liqueur (optional – I left this out)
3 cups self-raising flour
¾ teaspoon ground cinnamon
1 1/3 cups walnuts, finely chopped

1 cup white sugar
½ cup honey
½ cup boiling water
1 cinnamon stick
4 cloves
½ lemon, juiced

Preheat oven to 180°C. Line 2 flat baking trays with baking paper. Using an electric mixer, beat oil, sugar, 1/2 cup orange juice and 2 tablespoons lemon juice on high speed for 10 minutes or until thick and creamy (start electric mixer on low speed and increase speed as mixture thickens).



Add egg yolk and ouzo. Beat for 5 minutes. Sift flour and 1/4 teaspoon cinnamon over oil mixture. Fold gently to combine (mixture should be a light, doughy texture).


Using hands, roll tablespoons mixture into oval shapes. Place on prepared trays. Bake for 25 minutes or until firm to touch. Allow to cool on trays.


To make the syrup, combine ingredients in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to medium-low. Simmer for 4 minutes or until syrup thickens slightly.

Using a slotted spoon, dip cooled biscuits, 1 at a time (I put 4-5 in at a time), into hot syrup for about 30 seconds, turning over often until well coated. Return to trays. Combine walnuts and remaining ground cinnamon. Sprinkle over biscuits. Allow to cool. Serve.





  1. Beta Gal says:

    I’ve never heard of these, but they look fantastic. Will keep my eyes open for them.

  2. A cup of oil seems a little less outrageous once you read that there’s three cups of flour. The flavour sounds beautiful, lemon, orange and cinnamon would be so fragrant.

  3. parita says:

    Wow these are new to me..dipping biscuits in sugar syrup..hmm..sounds inetresting..nice clicks 🙂

  4. FFichiban says:

    They look so yummy and slightly doughy. Mmm loving the syrupppp and ooh ouzo ehh 😉

  5. These look fabulous Anita and just like the ones I’ve tried 🙂 I’ve always wondered how to make them. I should have known that Taste would have the answer.

  6. They look so wonderful and cute. I think the cup of oil is more than justified judging from your results. I especially love the photo with the oil droplets forming on the top of the bowl.

  7. Sophia says:

    oh my god! these look absolutely fantastic….sticky and crunchy and nutty!

  8. Forager says:

    Wow you’re such a proficient cook & baker! Especially love that photo with the oil too. Thosen oil droplets look like a liquid honeycomb structure

  9. You always come up with the most delicious recipes. I probably wouldn’t think to make these, but after seeing your photos, I’ll give it a try!

  10. How interesting – when I first begun baking, it was the opposite for me! What’s a cup of oil, I thought, it’s just liquid right? 🙂 But I do love baking with oil, particularly in carrot, banana or spice cakes, the resulting texture so moist. I can’t recall having used them in biscuits yet… hmmm, looks pretty inviting!

  11. Oh yummo!! These looked great. I don’t seem to be scared off with cups of butter or oil in sweet food, but for some reason it scares me in savoury food. Go figure?

  12. Howard says:

    These look great, reminds me of the sweets you see at the middle eastern grocery stores!

  13. Anita says:

    Thanks to everyone for your comments, I agree that the oil to flour ratio does make me feel better about the quantity of oil used. The flavours are lovely and the sweet syrup is gorgeous, it’s like biscuits and baklava mixed together.

  14. Pauline says:

    One of my favourite Greek sweets! I started baking it last year but I must admit that yours look delicious! I have also tried to half cover them in chocolate, it makes them even naughtier!

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