One of the most popular traditional Greek Christmas delicacies is the melomakarono. A delicious, honey soaked biscuit (cookie) with spices and walnuts.
Christmas in Greece is not Christmas without melomakarona (plural for melomakarono) and kourabiedes. I shared a recipe for those little sugar dusted guys last year, and now I’m going for their honey syrup soaked partners. These traditional cookies make their appearance around the beginning of December and stay around until after the New Year. There is no home in the country that doesn’t have a tray of each on the dining table for the whole festive period. Many people make their own melomakarona but they are also very popular to buy in bakeries and patisseries. For some reason they feel a little intimidating, but actually they aren’t difficult at all to make. The tricky part for most is getting the syrup right, sometimes they might be too dry, sometimes they might be too gooey. I think the method I’ve used is pretty spot on, so please give them a go and enjoy a bit of Greekness this Christmas!
This recipe is by my friend Artemis’ mother. Artemis posted it on her blog Wonderfoodland, and you can see the original post here. I have changed the quantities and I’ve used a slightly different recipe for the syrup (by chef Vangelis Driskas).
And finally, something very important. Please keep the syrup that you have left over in the pan. I will be posting a very interesting recipe for using it up later on!