Melomakarona and Kourambiedes

As Christmas is getting closer we would like to share with you our favourite Christmas recipes: melomakarona and kourambiedes! Happy Baking!

Melomakarona 

2 cups vegetable oil
1 cup caster sugar
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1 loose teaspoon baking soda
3 tablespoons baking powder
7 cups all purpose flour

Honey Syrup
2 cups caster sugar
1 ½ cups honey
½ cup golden syrup
2 cups water
1 ½ cups roughly chopped walnuts for topping

Preheat the oven to 170C (150 for air) and line two large baking sheets with parchment paper.Beat the oil with the sugar until pale. Combine the cognac with the orange juice and baking soda. Add to the sugar mixture and beat to incorporate. Add the cinnamon and cloves and lastly the flour and baking powder. Fold to combine. Form small longish cookies with about 1 tablespoon of the dough at a time and place on the baking sheets.Bake for 30’, or until golden brown.

Remove from the oven and let cool on the baking sheet for 5’. Transfer to a wire rack to cool further while you prepare the syrup. Prepare the honey syrup by combining all the ingredients and cooking over medium heat for about 7’, removing the froth from the top with a slotted spoon.Transfer the cookies to a large serving tray, pour the hot syrup all over them and top with the chopped walnuts.

* bear in mind that for the syrup to stick to the cookies, they need to be lukewarm and the liquid hot

Kourambiedes

½ kg goat butter
½ cup icing sugar for the dough
1 egg
1 liqueur glass cognac
1 kg plain flour
½ teaspoon baking soda
200 g roughly chopped, blanched and roasted almonds
1 kg icing sugar for coating

Beat the butter until light and fluffy. Gradually add the sugar, the egg and the cognac and continue to beat. Combine the flour with the baking soda and gradually add it into the butter mix. Beat on low speed until fully incorporated. Add the almonds and fold to combine. Shape the dough into small round cookies and bake at 180C for about 20′, until golden brown. Fill two large bowls with icing sugar. Remove from the oven and while still hot coat them well in the icing sugar by dipping them first in one bowl and then into the other (photo courtesy of The Tasty Other).