Chocolate Dipped Melomakarona Recipe

A spin of the traditional Melomakarona, the chocolate filled Greek Christmas cookies are a great dessert for the holiday meals.

In a bowl

• WATER 17 fl oz , 500ml
• SUGAR 3lb , 800gr
• HONEY 5 fl oz, 150ml
• 1 CINNAMON STICK
• 4 Cloves
• ORANGE ZEST – 1/2 ORANGE

Boil for 4 minutes

in the mixer
• ORANGE JUICE 7 fl oz, 207ml
• SAFFLOWER OIL 7fl oz, 207ml
• OLIVE OIL 3fl oz, 90ml
• POWDERED SUGAR 1oz , 30gr
• ¼ tbs POWDERED CLOVE
• 1 tbs CINNAMON
• 1/8 tbs NUTMEG
• ½ tbs BAKING SODA
• ORANGE ZEST – 1 ORANGE

Mix slowly for three minutes

Add in the mix

• ALL PURPOSE FLOUR 1.1Lb , 500gr
• SEMOLINA 3oz , 90gr

MIX FOR 5 MINUTES

Bake in preheated oven at 180 C for 20 minutes or until the cookies get a golden color

While hot, place the cookies in the hot syrop

Place a bowl on top of a boiling pot

Add
• MILK CHOCOLATE 3oz , 100gr
• DARK CHOCOLATE 10.5oz, 300gr
• OLIVE OIL 1fl oz, 30ml

Pour the chocolate on top of the cookies, add walnuts.

Place the melomakarona in the refrigerator for 15 minutes to cool down and serve.

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