How To make Finikia (Semolina Honey Cookies)
125 g Butter
1/2 c Caster sugar
1 Orange (grated rind only)
1/2 c Corn or peanut oil
2 1/2 c Plain flour
4 ts Baking powder
1 1/2 c Fine semolina (farina)
1 ts Ground cinnamon
1 pn Ground cloves
1/2 c Orange juice
Toasted sesame seeds *or* Chopped walnuts
syrup:
1 c Water
1 c Sugar
1/2 c Honey
1 Piece of cinnamon bark
2 ts Lemon juice
Oven temperature: 180 C (350 F) Cooking time: 25 minutes Cream butter, sugar and orange rind until light and fluffy. Gradually add oil and continue to beat on high speed until mixture thickens to whipped cream consistency. Sift flour and baking powder twice and combine with semolina and spices. Gradually add to creamed mixture alternately with orange juice. When combined knead with hand to form a firm dough. Shape tablespoonfuls of dough into ovals, place on ungreased baking sheets and pinch ends to form torpedo shape. Bake in a moderate oven for 25 minutes until golden brown and crisp. Cool on baking sheets. In a pan stir water and sugar over heat until sugar dissolves. Add honey, cinnamon bark and lemon juice and bring to the boil. Boil over medium heat for 10 minutes and remove cinnamon. While syrup is boiling, dip cookies in 3 at a time, turn over in syrup, then remove to a rack placed over a dish. Repeat with number required for serving. Store remainder in a sealed container for later dipping. Sprinkle dipped cookies with sesame seeds or chopped walnuts and serve. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 Typed for you by Karen Mintzias -----
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Melomakarona - Greek Christmas Honey Cookies
Melomakarona - Greek Christmas Honey Cookies | Baked Ambrosia by Angelina Papanikolaou
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Melomakarona - traditional Greek Christmas honey cookies are flavored with cinnamon, cloves, and orange, soaked in honey syrup, and topped with crushed walnuts.
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Greek Honey Walnut Cookies (Melomakarona)
Learn how to make Greek Honey Walnut Cookies in just a few steps.
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Greek Christmas Honey Cookies: Melomakarona
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Ingredients
For the Syrup:
1 and 1/4 cup granulated sugar
1 and 1/4 cup water
1 cinnamon stick
peel of an orange
1 cup honey
The Cookie Dough Dry Ingredients:
3 and 1/2 cups (500g) all-purpose flour
3/4 cup (150g) fine semolina flour
1 teaspoon baking powder
the zest of 2 oranges
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
For the Cookie Dough Wet Ingredients:
1 cup (250ml) light olive oil or veg. oil
1/2 cup (100g) granulated sugar
1 teaspoon pure vanilla extract
3/4 cup (185 ml) fresh orange juice
1/2 teaspoon baking soda
For the Topping:
3/4 cup ground walnuts
1 heaping teaspoon ground cinnamon
1/4 teaspoon ground cloves
Instructions
Preheat the oven to 350 °F, 180 °C.
Line 2 baking trays with parchment paper.
Make the Syrup: In a saucepan combine the sugar, water, cinnamon, and orange peel. Bring to a boil and as soon as the sugar dissolves add the honey. Remove from the heat, stir and set aside to cool.
Make the Dough: Combine all of the dry ingredients in a large bowl and whisk them together.
In another bowl, combine all of the wet ingredients and whisk together.
Make a well in the center of the dry ingredients and pour the wet ingredients into the bowl. Gently mix together until a dough has formed. Do not over-mix or the cookies will become oily.
Form the Cookies: Take a piece of dough (walnut-sixed, about 35-40g) and roll it in your hands. Form it into an oval and then press the tips in so that they are rounded and they don't burn.
Place the dough on the prepared baking trays and then flatten the tops a bit. Pierce the top of each cookie with a fork to create a decorative pattern (see video).
Bake on the center rack of the preheated oven for 20-25 minutes or until golden and crisp.
Using a slotted spoon immediately dip the hot cookies (about 4-5 at a time) into the cool syrup. Let them soak for 20-25 seconds flipping them over a-few times.
Transfer the cookies to a serving tray and pour the remaining syrup on top.
Combine all of the topping ingredients into a small bowl and mix them together. Sprinkle over the cookies and serve!
Kali Orexi.
Notes
The cookies will keep fresh in an airtight container at room temperature for up to 3 weeks.
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Its All Greek
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Melomakarouna/ Greek Phoenician Cookies a.k.a Greek Honey Cookies
μελομακάρονα, Φοινικιά
Recipe:
Makes 24-26 cookies:
For the dough:
4 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
1 cup vegetable oil
½ cup sugar
½ cup orange juice
Zest of 2 oranges
For the syrup:
2 cups sugar
2 cups water
2 cups honey
For the garnish:
¾ cup ground walnuts
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
Preheat oven to 350 degrees Fahrenheit, 177 degrees Celsius.
Place the flour, salt, baking powder, baking soda, and orange zest into a bowl. Whisk together to combine.
Always zest citrus before juicing.
Combine the oil, sugar, and orange juice in the bowl of a table top mixer with the paddle attachment and mix to combine.
Add the dry ingredients and mix on low speed until the dough comes together. It will still appear a bit crumbly but you will know it is ready by squeezing a portion in your palm. If it sticks together it is ready, if it still appears crumbly add 1-2 tablespoons oil and mix some more.
Turn the dough out onto a work surface, compress it and form a circle. Roll out to ½ inch in thickness. Do not use any additional flour to do this.
Using a 2 and ¼ inch round cookie cutter, cut out the cookies. Place them on baking sheets lined with parchment paper.
Use a fork to make marks on each cookie.
Bake 35-40 minutes or until golden brown.
While the cookies are baking make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Stir until the sugar dissolves. Remove from heat and add the honey. Stir until incorporated.
As soon as the cookies come out of the oven, put them all together in one of the trays and pour the hot syrup over them.
After 30 minutes, carefully flip each cookie over so that both sides absorb the syrup. Allow the cookies to absorb the syrup in the pan for at least 2 hours.
Combine the ground walnuts, cinnamon and clove powder and mix well. Sprinkle this garnish over each cookie and serve!
These stay fresh in an airtight container up to 3 weeks.
Enjoy
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Finikia - Greek Honey Walnut Cookies
Pronounced fee-NEEK-ya, these cookies are part of the classic Greek repertoire in most households. This grain and dairy free version has all the flavors and textures of the original, and is lower glycemic with two additions of heart-healthy walnuts.
Get the full recipe at
How To Make Finikia (Greek Easter Biscuits)
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