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Melomakarona – Walnut Syrup Biscuits

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 Taste.com.au [1])

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.