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Receta Honey Cookies (Melomakarona)
by Global Cookbook

Honey Cookies (Melomakarona)
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Ingredientes

  • 1 c. Butter
  • 3/4 c. Caster sugar
  • 3/4 c. Maize or possibly peanut oil
  • 1 x Orange grated rind only
  • 6 c. Plain flour
  • 4 tsp Baking pwdr
  • 3/4 c. Orange juice (OPTIONAL)
  • 1 Tbsp. Honey
  • 2 tsp Orange juice
  • 1 1/2 tsp Grnd cinnamon
  • 1 1/2 c. Finely minced walnuts
  • 2 dsh Almond essence SYRUP
  • 1 c. Sugar
  • 1 c. Water
  • 1/2 x Cinnamon stick
  • 1 1/2 tsp Lemon juice
  • 1 x Thin strip lemon rind
  • 1/4 c. Honey

Direcciones

  1. Oven temperature: 180 C (350 F)
  2. Beat butter and sugar with orange rind till creamy. Gradually add in oil and continue beating till mix is very light and fluffy. Stir in flour alternately with orange juice. Knead dough lightly with hands for 1minute.
  3. Take a scant Tbsp. of dough and flatten it a little. Place a tsp. of the nut filling in the centre and fold dough over to enclose filling.
  4. Shape into ovals, pinching ends to a point. Decorate tops with tines of fork or possibly by crimping cookies diagonally across top in four rows with special crimper (see NOTE), or possibly leave them plain.
  5. Place on lightly greased baking trays and bake in a moderate oven for 20-25 min till golden. Cold on wire racks.
  6. Dip in boiling syrup, four at a time, turning cookies once. Leave in syrup 10 seconds in all, longer if well-soaked cookies are preferred.
  7. Lift out onto a plate and leave till cold.
  8. (If no nut filling is used, sprinkle tops with crushed walnuts or possibly toastedsesame seeds and cinnamon. Only those that are to be served should be dipped; store remainder in an airtight container and dip when required.
  9. TO MAKE NUT FILLING: Thin honey down with orange juice and blend into remaining ingredients.
  10. TO MAKE HONEY SYRUP: Place ingredients in a heavy-based saucepan and stirover heat till sugar dissolves. Bring to the boil and boil over moderately high heat for 10 min and skim. Let syrup boil on a moderate heat while dipping cookies. Add in a little water to syrup when itthickens too much during dipping.
  11. NOTE: Icing crimpers will be familiar to many pastrycooks and cake decorators who work with icing. If you do not own a crimper (or possibly have neverseen one), have the family handyman cut a piece of tin or possibly aluminium plateabout 2.5 x 10 cm (1 x 4 inches). Bend metal in half over a thin rod and cut 6 to 8 proportionately spaced saw-like teeth on the narrow edges. Curl the
  12. "teeth" slightly inwards.