Print Options:

Gluten Free Melomakarona – Greek Christmas Honey Cookies

Yields40 ServingsPrep Time25 minsCook Time23 minsTotal Time48 mins

The most favorite Christmas cookies with the best & most successful recipe for Gluten Free Melomakarona is this! . Don't look up for another!

For the syrup
 1 cup water
 1 cup sugar
 1 stick cinnamon
 3 sticks cloves
 1 orange, quartered chopped
 ⅔ cup honey
For the melomakarona
 500 g gluten-free pastry flour
 150 g white polenta (*see tip for replacement)
 2 tsp gluten-free baking powder
 100 g gluten-free icing sugar
 1 tbsp grated cinnamon
 ½ tsp grated cloves
 ¼ tsp grated nutmeg
 1 orange, the zest only
 1 pinch salt (optional)
 1 cup sunflower oil (*see tip for replacement)
 ⅓ cup brandy/cognac (*see tip for replacement)
 ½ cup freshly squeezed orange juice
 2 tsp baking soda
For serving / decoration
 3 tbsp honey
 50 g walnuts coarsely chopped
For the syrup
1

Fist make the syrup, several hours before, so that it will have the time to cool at a room temperature before baking the melomakarona.

2

Combine all the ingredients for the syrup, except the honey, for boiling.

3

As soon as the syrup comes to a boil, remove from the heat and add the honey. Mix and let the syrup come to a room temperature.

For the melomakarona
4

Preheat the oven to 180°C/350°F.

5

Put the polenta in a bowl and sift the flour, baking powder and icing sugar on top. Add the cinnamon, cloves, nutmeg, salt and orange zest and mix it.

6

Then add the oil and cognac/brandy.

7

Put the freshly squeezed orange juice and baking soda in a large glass, mixing them with a fork directly above the bowl with our mixture, until the baking soda foams and pours into the mixture.. Add the rest that it is left in the glass and mix with an eggbeater at the beginning.

8

Continue with your hands until the ingredients are well combined and have a fairly pliable dough. The dough is quite oily and the melomakarona will form just fine.

9

Shape the melomakarona cookies about 3-4 cm / 1-1 ½ inches diameter.

10

Press lightly on top with a fork or potatoes smasher tool or whatever else you have so that they have texture on their surface. It helps to hold the honey and walnuts that you will put on top.

11

You get about 40 cookies and you will need 2 baking trays and 2 times to bake.

12

Bake at 180°C/350°F for about 23 minutes or until crisp and nicely coloured.

13

As soon as you take the melomakarona out of the oven, and there are still hot, drop them into the syrup for 15 seconds and leave them at baking tray again until they cool down.

14

When they cool down, sprinkle them with coarsely chopped walnuts and honey.

15

Storage them out of the fridge for all the days of the season holidays.

Nutrition Facts

Servings 0