MELOMAKARONA RECIPE

 150 g (1/2 cup) fine semolina

500 g (4 cups) plain flour

1/2 tsp baking powder

100 ml (1/2 cup) orange juice

3 tbsp METAXA brandy

100 g (1/3 cup) sugar

1 tsp cinnamon

1/3 tsp grated nutmeg

1/3 tsp cloves

1 vanilla

1/2 tsp baking soda 

2/3 cup water

125 ml sunflower oil

50 g (3 tbsp) honey

Zest of 2 oranges

For the syrup:

300 g (1 1/4 cup) water

600 g (2 2/3 cups) sugar

2 cinnamon sticks

3 whole cloves

1 orange cut in half

In a large bowl, mix the olive oil, brandy, orange juice. 1 tsp cimammon and set aside. 

In another bowl, sift flour with baking powder and baking soda.Add the flour gradually to the oil mixture, while stirring with a wooden spoon.until you have a soft dough.  It should not be dry.  Knead the dough until it comes together. Do not over knead.

Place the dough into a large bowl, cover with cling film and let it rest for 20 minutes. Shape the dough in small balls the size of a walnut. Using your fingers press one side of the balls on a grater flattening them like small pancakes then fold over so that the biscuits have an oval shape so that have the design of the grater. Place them on a tin lined with parchment paper and bake in an over preheated to 180 C (350 F) for 25 minutes until golden. Do not over cook because they will not abasorb the syrup.