Ingredients
Syrup
200g caster Sugar
200g Water
200g Greek fir Honey
15ml Lemon juice
Dough
Α
450g All purpose flour
1 tsp Baking powder
1/2 tsp Clove powder
1tsp Cinamon powder
Î’
120g Neutral/veg oil
120g Olive oil
25g Konyak or sweet/dessert wine (Madrodafni)
1 orange zest
100g Caster sugar
C
80g Orange juice
1/2 tsp Baking soda
To cover
Chestnut or Pistachio crumbled.
Preparation
Firstly we make the syrup by boiling all the ingredients and keep boilling for another 3 minutes. Then we take them off the fire and add the orange peels if we want, cling film them and rest until cold.
Secondly, add the C into a small container. Mix with a fork and leave to rest.
Scale A and B seperately.
Gradually pass A and add to B. Mix with a whisk and when incorporated repeat. When it gets thicker, change to a spatula until there is a 'slippery' and slimey dough has formed.
Rest the dough for about 30 minutes.
After 20 minutes has passed, turn on the oven to fan 160c.
When our timer goes off, We will start shaping them onto a baking mat and then with a fork prick them on the top slightly.
Finally place them in the oven for 25 minutes.
Change the syrup from the pan to a flat and slightly deep tray or a bowl. When our Melomakarona are ready and hot, Remove them from the oven and drop them into the syrup for 2 mintues. After flip them and let them rest into the syrup for another 2 minutes.
Finally, let them rest onto a cooling rack and when cold... Enjoy!