Baking with olive oil: Greek Christmas cookies with honey and orange

Baking with olive oil: Greek Christmas cookies with honey and orange

No butter, no eggs. Except for the honey (which could be replaced by a plant-based syrup), you're well on your way to a vegan treat based on the best of seasonal ingredients...

Citizens of Soil olive oil biscuits with honey and orange

 

We're talking bright, zesty citrus. We're talking freshly harvested extra virgin olive oil. We're also talking nuts and sesame, so it's got all the winter hits.  

Introducing Melomakarona (μελομακάρονα), a traditional Greek Christmas cookie. Maria, the woman who owns our olive groves, sent us this recipe and photos around New Year's Eve with the following overview:

"Biscuits made with olive oil. No butter, no eggs. Dipped in a honey, sugar and water syrup. Topped with fresh nuts and sesame."

Citizens of Soil dipping olive oil biscuits

Background:

The 6th of January marks the end of the Christmas season, with celebrations and treats all across the Mediterranean world taking place today—the traditional "12th Day of Christmas".

And while most of us in the UK have already been thrown back into the realities of work and a new busy year, we're trying to ease back in with some seasonal sweets to soften the blow.

Here are the ingredients you'll need:

This makes about 60 pieces.

For the biscuit mixture:

  • 4-6 cups of flour (soft) *Maria mixes measurement styles, but she said less than a kilo, though you'll need some for rolling.
  • 1 cup of semolina (fine)
  • 1 cup of extra virgin olive oil
  • 1 cup of sunflower oil
  • 1 cup of orange juice
  • 3/4 cup of sugar
  • 3 tablespoons of honey
  • Zest from one orange
  • 1 shot of cognac
  • 1 teaspoon of cinnamon
  • 1 teaspoon of bicarbonate of soda

 

For the syrup:

  • 1/2 to 1 cup of honey
  • 2 cups of sugar
  • 2 cups of water
  • 2 cinnamon sticks
  • Some orange peel
  • Cloves could be added here

 

To top:

  • 1 espresso cup of ground nuts (your choice, but walnuts and sesame are great here)
  • Cinnamon, to your taste

Here's the method:

  • Put the bicarbonate of soda in the orange juice and mix it until it foams, then add in the honey and cognac. 
  • Mix all of the rest of the mixutre ingredients in a separate bowl, then combine with the orange mix. 
  • Start kneading, shape into biscuits (but don't overwork the dough here!). You're looking for an egg / walnut-size that you form into an oblong shape with your hand.
  • Tip: Don't make them too hard because they won't absorb the syrup.
  • Place on a baking tray on top of parchment paper, then pierce 2-3 times on top about half way through the dough.
  • Bake at 180C for 15-20 minutes.
  • Make the syrup for dipping by mixing all the ingredients in that list *except for the honey* and boiling for 3-4 minutes. Add honey after this point and let cool. 
  • Dip the biscuits in the syrup in batches for about 1 minute (not too long as you don't want them to fall apart / get soggy). Remove with slotted spoon to remove excess syrup.
  • Top with ground nuts and cinnamon as you like.

Results: "The house will smell like Christmas in Crete!!"

—Recipe & 📸  by Maria Amargiotaki, the owner of our single estate EVOO from Crete.

Are you making this? Share with your fellow citizens. Tag us in your photos on Instagram at @CitizensofSoil.

Join the Olive Oil Club

We travel the world to seek out remarkable independent producers, sourcing some of the best olive oils out there. For a revolving selection of exclusive, small batch EVOOs...
SHOP NOW

You may also like...

Overnight oats

With over 30g protein and 10g fibre per serving from nuts, seeds, and LØUCO’s ‘Nourish’ daily protein blend, plus powerful anti-oxidants from extra virgin olive oil, this overnight oats recipe will keep you nourished throughout the morning.  This recipe comes together in less than 10 minutes (not including refrigeration) and makes four portions that can be kept in the fridge for up to five days, helping make those mornings stress-free.  For a breakfast that is as delicious as it is nutritiou...


Rainbow kale salad

Bring vibrancy back to winter days. Continue your new year’s resOILutions and keep those healthy habits going this February with this nutrient-packed recipe. Full of antioxidants from the olive oil, over 11 different plants, and meal-prep friendly—this seasonal salad ticks all the boxes.  For the perfect pairing this recipe works beautifully with our new Club oil from Marina, pouring now.  Here's the method: Serves 4 Wash your kale, remove it from the stem, and then slice. Finely slice...


What can EVOO and protein do for women?

Businesses built by women, which support women. Our founder Sarah sits down with LØUCO co-founder, Jo.  Dr Jo Mennie is a woman’s health doctor with over 15 years experience in medicine and research. We met Jo during our business accelerator programme and were thrilled to have the opportunity to pick her brains on women’s health, particularly around her knowledge of EVOO and its benefits. Plus, we got to hear more about her new business, LØUCO—the only protein powder approved for pregnancy—...


Follow us on instagram

x