Melomakarona (Greek Honey Christmas Biscuits)

Dough

• 450 g Plain flour
• 2 tsp Baking powder
• 2 tsp Ground cinnamon
• ½ tsp Ground cloves
• 1 tsp Fine sea salt
• 120 g Caster sugar
• 1 large Orange, zest and juice
• 180 ml Olive oil

Honey syrup and topping

• 220 g Honey
• 120 g Walnuts

1. Heat the oven to 180°C (355°F) and line a baking tray with parchment paper. In a large bowl, whisk together the flour, baking powder, cinnamon, cloves and salt.
2. In a second bowl, whisk the caster sugar with the orange zest and orange juice, then whisk in the olive oil until glossy. Pour into the dry ingredients and mix just until a soft dough forms; do not overwork it.
3. Pinch off pieces of dough and shape into small ovals, about the size of a large walnut. Arrange on the tray with a little space between them.
4. Bake for 18 to 22 minutes until lightly golden and set, rotating the tray halfway through. Leave the biscuits on the tray for 5 minutes, then transfer to cool slightly while you make the syrup.
5. Put the honey in a saucepan with 200 ml water and bring to a gentle simmer, stirring to dissolve. Simmer for 3 minutes, then keep the syrup warm on a low heat.
6. Finely chop the walnuts. Dip the warm biscuits into the warm syrup for 10 to 15 seconds per side, then return them to the tray to soak and absorb for 10 minutes.
7. Sprinkle the walnuts over the biscuits while they are still sticky. Leave for a further 5 minutes so the topping adheres, then serve.

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