Try this delicious Greek honey walnut biscuit recipe from Sweet Greek: Simple Food & Sumptuous Feasts, the cookbook by Kathy Tsaples.
Melomakarona are a traditional Greek sweet; a nutty, syrup-soaked biscuit that's baked mostly at Easter and Christmas time. However, they can be enjoyed all year round, with a simple cup of coffee or as part of a feast!
This recipe has been generously shared by Kathy Tsaples of Sweet Greek, from her book Sweet Greek: Simple Food and Sumptuous Feasts – more details on her website.
Ingredients
For the Biscuit | For the Syrup |
|---|---|
6–9 cups of plain flour | 2 cups of honey |
2 tsp baking powder | 4 cups of water |
2 cups of grapeseed oil | 1½ cups of sugar |
Rind of 1 orange | 1 cup of walnuts, finely crushed for sprinkling |
Juice of 1 orange | |
½ cup of beer | |
1 tsp cinnamon | |
½ tsp ground nutmeg | |
½ tsp ground cloves | |
5 cups of caster sugar | |
Method
Preheat the oven to 180ºC.
In a big bowl, combine the oil, caster sugar, juice, rind and beer. I prefer to use my hands, as the warmth of my hands dissolves the sugar.
Sift 6 cups of the flour and combine with the baking powder and spices. Add these to the wet mixture.
Mix until you have a soft, pliable dough that does not stick to your hands. If your dough is too soft or sticky, add more flour.
Take small pieces about the size of a walnut (or slightly bigger, if you prefer) and shape these into rounded logs about 7 centimetres long.
Using a fork, press down on the logs to form a pattern. Bake your biscuits for about 25 minutes.
While the biscuits are baking, create the syrup by simmering the honey, sugar and water for 5 minutes. Remove any scum that appears on the surface.
Cool the biscuits after they have finished baking. Dip each one into the hot syrup and then sprinkle with crushed walnuts. Break one Melomakarona open to ensure that the syrup has been absorbed. Enjoy!
About Kathy Tsaples & Sweet Greek
Kathy Tsaples is the owner of Sweet Greek, which began with a vision and passion to invite customers to her table with the traditional cuisine she grew up on. From freshly baked cakes and biscuits to home-cooked meals, Sweet Greek provides a transcending experience of Greek cuisine. Above, Kathy is pictured with the incredible dessert display she and her team created for the 2022 Annual Hellenic Museum Ladies' Society Garden Party.
On her heritage and the inspiration behind Sweet Greek, Kathy says:
In the 1950s and 60s Australia experienced a new wave of multiculturalism. Our country brought new hopes and dreams for my parents and the many that migrated from Europe seeking a better life. Born in the migrant suburb of Richmond, I grew up learning to cook traditional Greek cuisine from my mother. These recipes have been passed down from generations. Our food is engrained with our culture and spirit. I learnt to cook instinctively through my family. The Hellenic cuisine evokes memories I will cherish forever. My food is a celebration of life! I now stand proudly behind my two cookbooks, Sweet Greek and Sweet Greek Life. In 2016 I was awarded the winner of the HACCI Award for business excellence. My vision to share my love for food and the Hellenic culture has materialised more than I could have imagined. Sharing my passion, I invite everyone to experience Sweet Greek for themselves. Kali Orexi, Kathy
You can learn more about Kathy, her cookbooks and more on the Sweet Greek website: