• 1½ cups olive oil (220 ml per cup)
• ½ cup vegetable shortening (Minervine or equivalent)
• 1 cup sugar
• ¾ cup orange soda
• ¼ cup brandy
• 2 tablespoons orange zest
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 kg all-purpose flour

Grab all the ingredients at Athena Market

• 2 cups sugar
• 2 cups water
• 1 cup honey

• Finely chopped walnuts
• A pinch of ground cloves
• Ground cinnamon

In a large mixing bowl, combine the olive oil, vegetable shortening, brandy, sugar, orange zest, and the orange soda in which the baking soda has been dissolved. Mix well until the sugar is completely dissolved.

Gradually add the sifted flour, previously mixed with the baking powder, and gently knead until you have a soft dough. Do not overwork the dough.

Take small portions of dough and shape the melomakarona one by one. Press each cookie lightly onto a round grater or textured surface to create a pattern, allowing the walnuts to sit on top later.

Place the cookies on a baking tray and bake at 180°C (356°F) for approximately 30–40 minutes, until they are golden brown.

While the cookies are baking, prepare the syrup. In a small saucepan, boil the water, sugar, and honey together for 5 minutes, skimming off any foam that forms. Keep the syrup hot.

Once the melomakarona are baked, immediately pour the hot syrup over the hot cookies. After 2–3 minutes, turn them over and allow them to absorb the syrup. The soaking time can be adjusted depending on how syrupy you prefer them.

Finally, turn the cookies back over, arrange them on a serving platter, and sprinkle with chopped walnuts, ground cloves, and cinnamon.

Good luck and enjoy!

Find all the authentic ingredients for melomakarona at Athena Market in Brockton! From high-quality extra virgin olive oil to Greek honey, everything you need is just a visit away.