Tuesday, December 19, 2006
My kitchen didn't smell right, but now it does, thanks to these delicious Greek biscuits.
1/2 Teaspoon Baking Soda
4 Tablespoon Brandy
2 1/2 Teaspoon Cinnamon
1 2/3 Cup Flour Self-rising
5 Oz Olive Oil
1 Whole Oranges Squeezed
1 Pinch Salt To taste
4/5 Cup Sugar
3/4 Cup Walnuts
2/3 Cup Water
* Beat the oil and 1/3 c sugar well, add the brandy, orange juice and 1/2 tsp cinnamon and blend.
* Sift the flour with a pinch of salt and the soda and add it gradually into the oil and sugar mixture, mixing it with a spoon.
* Knead the dough well for about 10 minutes.
* If too sticky, add 1-2 tablespoons more flour and mix it well.
* Knead until it feels soft and pliable.
* Flour your hands and take egg-sized portions of dough.
* Roll and shape them into small oval shapes.
* Place on an unbuttered baking sheet, and flatten them with the palm of your hand.
* Bake in a pre-heated oven, gas no. 4/ 350 grades F/ 180 grades C), for 25 minutes.
* Let them cool and harden for 24 hours before dipping them in the honey syrup.
* Prepare the syrup by mixing in a saucepan the honey,1/2 c sugar and water.
* Bring slowly to the boil, skim with a spoon, then simmer for 4-5 minutes.
* Dip the cold melomakarona in the hot syrup, three or four at a time only.
* Let them stand for 1 minute and take them out with a slotted spoon.
* Place on a decorative platter and immediately sprinkle with a little cinnamon and chopped walnuts.
* If they are not consumed during the next 3-4 days they should be kept in airtight tins, like biscuits.
* Allow two melomakarona per person!