Melomakarona (Greek cookie)
150g fine semolina
130g olive oil
130g vegetable oil
Zest of a large orange
100g of sugar
1 tablespoon of yeast
1 pinch of salt
1. Preheat the oven to 180 ° C / 350 ° F
2. Mix flour, fine semolina, yeast and salt in a container (not too small because there are a lot of them);
3. In a large bowl, mix the sugar with the orange zest – make sure that the orange flavor moistens the sugar (the traditional recipe says “by hand” but I was lazy and used a small spoon, it worked well and my hands don’t smell of orange for 3 days);
4. Add the oils to the sugar and zest, mix with an electric mixer (or a Blender, if like me you don’t have an electric mixer);
5. Once the mixture is homogeneous, add the dry ingredients, ladle by ladle (or cup by cup) while continuing to mix (suddenly without an electric mixer it hurts your arm a bit but it’s worth it! Hold on!)
6. When everything has been incorporated into the mixture and you have a smooth paste, but not too smooth, it’s time to prepare the dish with baking paper and wash your hands again;
7. Then you will make small quail eggs with the dough (make a small ball of dough between your hands and make it oval);
8. Once your baking paper is filled with small quail eggs of dough, take a fork and flatten your eggs to make a grid;
9. Put them in the oven.
10. 25 or 30 minutes of baking – until the cookies are golden … (If your oven is a bit rotten and the cookies are not golden, put it on the grill for 2m30, like me);
11. While the cookies are baking, prepare your syrup (see recipe here);
12. Once the cookies are ready, bathe them in the syrup that you have prepared using the recipe opposite as seen in point 11;
13. Once the cake is soaked in syrup, place it on a plate (preferably flat) and garnish;
14. Filling: crushed nuts that you sprinkle on each cake (it should hold with the syrup), a pinch of cinnamon powder, a pinch of nutmeg powder, a pinch of clove powder!
15. ENJOY and leave a comment once you’ve tried the recipe!!