Let's Cook with Meg and Ted

Melomakarona (honey biscuits)

2 1/2 cupsfine semolina
1/2 cupplain flour
1 teaspoonbaking powder
1/2 teaspoonground cloves
1/2 teaspoonground cinnamon
1 cuplight olive oil (I use macadamia oil instead, which is more expensive but tastes excellent)
1/4 cupcastor sugar
60 mlbrandy
1/4 cuporange juice
finely grated zest of 1 orange
1 cupfinely chopped walnuts (this is actually far more than you need)
4 teaspoonsground cinnamon, extra
2 tablespoonscastor sugar, extra

1/2 cuphoney
1/2 cupcastor sugar
1 cupwater
1large piece of lemon rind
1cinnamon stick

Sift semolina, flour, baking powder, and spices into a bowl. In another bowl, beat oil and sugar with an electric beater at high speed for 5 minutes until thick and pale. Stir in brandy, orange juice and orange zest, then gradually stir in semolina mixture and beat well until combined. Cover with plastic wrap and set aside for 30 minutes.

Roll tablespoons of dough into 5cm-long oval shapes and place on lined baking sheets. Bake at 200C for 20-25 minutes until golden. Transfer to a wire rack to cool.

For syrup, combine honey, sugar and water in a small saucepan and slowly bring to the boil. Add lemon peel and cinnamon stick and simmer for 10 minutes. Remove from heat.

Combine chopped walnuts, and extra cinnamon and sugar in a bowl.

Place biscuits on a slotted spoon and dunk into syrup for 5 seconds each, then place on a tray. Sprinkle walnut mixture over each biscuit.

Makes about 24 biscuits. Can be kept in an airtight container for a couple of days, but are nicest on the first day.

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