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It’s this time of the year when the classic battle begins for all Greeks! Are you a melomakarona fan or kourabiedes lover? All the bakeries, pastry shops, zacharoplasteia start the production of the two most favorite festive Greek sweets.

Now you can turn your kitchen into a Greek patisserie.

Preheat the oven to 375 degrees.

Syrup (Step 1, leave to cool while cookies bake)

  • 2 1/8 cups water
  • 2 1/4 cups plus 1 Tablespoon white sugar (those who like their cookies super sweet may add more!)
  • 3 cinnamon sticks
  • 3 cloves
  • 1 orange cut in half
  • 7 Tablespoons honey

Make the syrup first since it needs to cool while the cookies bake.

Add all of the ingredients above, boil for 5 minutes or until the sugar disolves. Remove from flame, mix in honey and it’s ready.

Cookie mix – Part 1

  • 1 3/4 cup orange juice
  • 1 3/4 cup sunflower oil
  • 3/4 cup olive oil1 3/4 cup orange juice
  • 1 3/4 cup sunflower oil
  • 3/4 cup olive oil
  • 1/2 cup powdered sugar
  • Orange zest from 2 oranges
  • 2 – 3 teaspoonse ground cinnamon
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda

In a large bowl, combine the orange juice, sunflower oil and olive oil. Stir. Add 1/2 cup (50 grams) powdered sugar, orange zest, cinnamon, ground clove, nutmeg, and baking soda.

Whisk together until well blended.

Cookie mix – Part 2

  • 8 cups all-purpose flour
  • 1 cup plus 1 Tablespoon semolina

Add semonlina to the flour and mix until well blended.

Putting it together

Now add the wet mix to the dry mix. Fold together gently – do not overmix.

Time to make the cookies!

Create oval balls about the size of a small egg. Shape the cookies and place on a lined cookie sheet or greased bake pan. Bake in the 375 degree oven for 20 – 25 minutes until golden brown.

1 cup ground walnuts – chopped for sprinkling on the cookies
Greek honey (drizzled at the end)

Remove from oven and submerge them in the now cooled syrup for 10 – 15 seconds. Arrange on a platter and drizzle honey on each cookie. Next, sprinkle with chopped walnuts.

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