Page 41 - 2022 - Q4 - Minerva in Focus
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Ingredients Instructions
For the Cookie Dough:
1. Mix the flour, semolina, and baking powder in a mixing bowl. Set aside.
• 125 ml freshly squeezed orange juice 2. In another bowl, add the remaining cookie dough ingredients and whisk well
• 125 ml olive oil for 2 minutes until everything is thoroughly combined and the mixture starts
• 125ml sunflower oil to thicken.
• 50 ml honey 3. Start adding the flour mixture in batches. Mix the dough by hand until the flour
• 80 ml water mixture is incorporated and the dough stops sticking to your hands. If it still
• 100 grams (½ cup) of sugar leaves fragments on your hands, dust a little more flour in the dough. The dough
• 1 + ½ teaspoon ground cinnamon should feel very soft and oily.
• ½ teaspoon ground clove 4. Cover the dough with cling wrap and let it rest in the fridge while you make the
• ⅓ teaspoon ground nutmeg syrup.
• 1 teaspoon vanilla extract
• 1 orange zested For The Syrup:
• ½ teaspoon baking soda
• 550 grams (4 + ⅔ cup) all-purpose flour 1. Add all the syrup ingredients to a medium-sized cooking pot.
• 1 teaspoon baking powder 2. Bring to a boil over high heat.
• 125 grams (⅔ cup + 1 tbsp) fine semolina 3. Once it starts boiling, reduce the heat to medium and simmer for about 5 min-
utes until it gets a syrupy consistency.
For The Syrup: 4. NOTE: Do not stir the syrup. Just shake the pot a few times
• 600 grams (3 cups) of sugar Make The Cookies:
• 100 ml honey
• 450 ml water 1. Preheat oven to 180°C/356°F
• 1 stick of cinnamon 2. Lay a piece of parchment paper on your oven’s tray pan.
• 4-5 dried cloves 3. Take a piece of the dough in your hands (about 40-45 grams). Squeeze it a bit to
• 1 orange peelies: 262kcal remove any air and knead it to a round ball.
4. Give the ball an oval shape and flatten it slightly. Add to the pan.
5. Shape the remaining dough into cookies the same way.
For Garnish: 6. With a knife, make criss-cross lines on each cookie.
7. Bake for approximately 20 minutes or until the cookies get a light brown color.
• honey ground Do not let them get too dark, though, as they won’t absorb the syrup properly.
• walnuts
Finish Off:
1. Using a draining spoon, dip the cookies into the syrup (about 5-6 cookies each
time).
2. Soak the cookies for a few seconds on each side and then transfer them to a
cooling rack to cool down and drain any excess syrup. To know if the cookies
have absorbed enough syrup, hold one in your hands and press it gently be-
tween your fingers; it should feel very soft and about to break apart. That is the
desired texture for Melomakarona. Once they cool down, they will get firmer.
3. Serve the Melomakarona cookies topped with plenty of honey and chopped
walnuts.
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