Manuka Honey Melomakarona

Ingredients - Makes approx 40 biscuits

For the biscuits

• 1 cup (240 mL) olive oil
• ½ cup (120 mL) vegetable oil
• ½ cup (100 g) caster sugar
• ¾ cup (180 mL) orange juice
• Zest of 1 orange
• 2 tsp ground cinnamon
• ½ tsp ground cloves
• 1 tsp baking soda
• 1 tsp baking powder
• 4 cups (520 g) plain flour
• ½ cup (60 g) semolina (fine)
• 1 tsp vanilla extract (optional)
• 2 tbsp brandy (optional but traditional)

For the honey syrup

• 1 cup (250 mL) water
• 1 cup (340 g) MGO 30 Manuka honey
• 1 cup (220 g) sugar
• 1 cinnamon stick
• 2–3 whole cloves
• 1 strip of orange peel

For finishing

• 1 cup (120 g) walnuts, finely chopped
• 1 tsp ground cinnamon

Instructions

1. Make the syrup (first!)

1. Add water, honey, sugar, cinnamon stick, cloves, and orange peel to a pot.
2. Bring to a gentle boil, then simmer 5–7 minutes until slightly thickened.
3. Remove from heat and let cool completely.
• Melomakarona are dipped in cold syrup while they’re hot from the oven.

2. Make the biscuit dough

1. In a large bowl, whisk together:
• olive oil
• vegetable oil
• sugar
• orange juice
• orange zest
• vanilla (if using)
• brandy (if using)
2. In a separate bowl, combine:
• flour
• semolina
• baking soda
• baking powder
• cinnamon
• cloves
3. Add the dry mixture into the wet mixture in stages, mixing gently with your hands.
• Dough should be soft but not sticky.
• Don’t over-knead (they become tough)

3. Shape

1. Preheat oven to 180°C (fan 160°C).
2. Take walnut-sized portions of dough and shape into ovals.
3. Lightly press the top with a fork to create ridges (helps absorb syrup).
4. Place on a lined baking tray.

4. Bake

• Bake for 20–25 minutes until golden and lightly firm.

5. Dip in honey syrup

1. While still hot, place biscuits into the cold syrup for 10–20 seconds each (longer if you like them extra juicy).
2. Place on a wire rack to drain.

6. Finish

• Sprinkle with chopped walnuts mixed with cinnamon.
• Drizzle with a little extra warm honey if you like.