Bake, dunk, sprinkle. That was our rhythm when Yiayia Sofia visited to teach us her famous melomakarona. I scribbled ingredients and measurements while my mother adjusted spices by feel, the way Greek grandmothers always do. She bakes without strict measuring—just a pinch here and a handful there—shaping everything with touch and taste. The result is always made with heart and it shows in the flavour.
Melomakarona are honeyed, walnut-filled biscuits scented with cinnamon, clove, orange zest and a splash of cognac. Once baked, the warm cookies are briefly dunked in a lightly spiced honey syrup, then finished with a generous sprinkle of crushed walnuts. My son Vasili loved the final task of decorating each piece, and seeing his pride brought a special glow to Yiayia’s face.
Although traditionally prepared for Christmas and Easter, these biscuits are so delicious they deserve a place on the table year-round. The recipe here uses sunflower oil, which creates a delicate crumb, but light olive oil or grapeseed oil work equally well. If you like extra texture, try adding a scatter of sesame seeds on top as an optional garnish.
This version is adapted to be gluten free while preserving the classic honey-and-nut profile. The sweet, spicy aroma fills the home as they bake, and the combination of crisp exterior and syrup-soaked interior makes them irresistible. Keep the preparation simple: make the dough, stuff with the walnut mix, bake until golden, and dunk in warm syrup. Finish with walnuts, serve, and enjoy.
- Dough
- 1 cup sunflower oil (or light olive/grapeseed oil)
- 1 cup caster sugar
- 1 cup orange juice
- Zest of 1 orange
- 1 tbsp cognac
- 650 g (about 5 cups) plain gluten free flour*
- 2 tbsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground clove
- 1/2 tsp vanilla sugar (or 1/2 tsp vanilla extract)
- Filling
- 1 cup crushed walnuts
- 1 tbsp caster sugar
- 2 tsp cinnamon
- Syrup
- 1 1/2 cups raw honey
- 1/2 cup caster sugar
- 1/2 cup water
- 5 cloves
- Lemon wedge
- Extra crushed walnuts for sprinkling
- * I use Bob’s Red Mill 1-to-1 plain gluten free baking flour.
- Preheat oven to 180°C (350°F).
- In a large bowl combine oil, caster sugar, orange juice, orange zest and cognac. Stir until the sugar begins to dissolve.
- Sift the dry ingredients (gluten free flour, baking powder, baking soda, cinnamon, clove, vanilla sugar) into a separate bowl. Gradually add the dry mixture to the wet ingredients and mix until a soft, pliable dough forms. Use your hands to bring it together; if too sticky, add a little more flour.
- Roll the dough into 6 cm (about 2.5 in) flat rounds. Place a teaspoon of the walnut filling in the centre, fold the dough to seal, roll into a smooth log and shape into an oval or diamond. Make a criss-cross pattern on top with a fork or knife.
- Bake for about 25 minutes, until golden brown and firm to the touch.
- While the biscuits bake, make the syrup: combine honey, caster sugar, water, cloves and a lemon wedge in a small saucepan. Simmer for a few minutes, skimming any foam from the surface.
- When the biscuits are slightly cooled, dip each one into the warm syrup for about 5 seconds so they absorb some honey but remain intact. Place on a tray and sprinkle immediately with extra crushed walnuts.
These melomakarona combine crisp edges with a syrup-soaked interior and a crunchy walnut topping. They are easy to make, full of warm spices and perfect for sharing. Follow the steps and bake with care—like a yiayia—and you’ll have a tray of unforgettable biscuits.