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Melomakarona are Greek cinnamon and honey cookies, dipped in syrup, served with crushed walnuts that are traditionally made during the Christmas period! Here's how my mother-in-law make them!

Vegan, soy free | 60-70 pieces | DESSERT




  • 1kg farina flour (00)
  • 320g semolina flour
  • 1 teaspoon of each cinnamon and baking soda
  • 1/2 teaspoon nutmeg
  • Pinch of salt
  • 1 tablespoon baking powder


  • 400ml vegetable oil
  • 135g olive oil
  • 220ml orange juice
  • Splash of brandy
  • Zest of 1 orange
  • 150g sugar


  • 520g sugar
  • 440ml water
  • 1 cinnamon stick
  • orange peels
  • 400g maple syrup

Serve with:

  • 80g walnuts, crushed



1.In a big bowl add all the dry ingredients and mix to combine.

2.In a separate bowl, add all the wet ingredients and whisk well to combine and dissolve the sugar.

3.Preheat the oven at 190 degrees Celsius and line a baking tray with some parchment paper.


4.Add the wet mixture into the dry, and mix as little as possible, otherwise the mixture might split.


5.Take a little piece of the dough and shape it into an oval with a pointy top and use a fork and make few holes on the top. Try to keep them the same size.


6.Bake them for 23-25 minutes, until golden.

7.Once you baked all the cookies, prepare the syrup by adding all the ingredients (except from the maple syrup) in a saucepan, on a medium heat. Bring to boil, stir to dissolve the sugar and remove from the heat. Add the maple syrup in and stir to combine.

8.Dip the cold cookies in batches, into the hot syrup and let them absorb for around 10 seconds.

9.Remove from the syrup and sprinkle some crushed walnuts. Continue until you have dipped all the cookies.


*You could start making the syrup first, however, make sure that the syrup is cold, and your cookies are hot when you dip them into the syrup.



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