Recipes

Chai Spiced Melomakarona

Ingredients:

Syrup:

• 3/4 cup (150g) White Fine Sugar
• 1 cup (250mL) Water
• 1 Orange Slice, 1/4 inch thick
• 1 Cinnamon Stick, 1 inch long
• 1/2 cup (170g) Honey

Cookie Dough:

• 1/2 lb. (225g) Vegetable Shortening
• 1 cup (250mL) Olive Oil
• 1 1/2 tsp Ground Cardamom
• 1 1/2 tsp Ground Allspice
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Cloves
• 1/2 tsp Ground Ginger
• Zest of two Medium Oranges
• 1/2 tsp Baking Soda
• 1/4 cup (60mL) Cognac
• 3 tsp Baking Powder
• 1/2 cup (125mL) Fresh Squeezed Orange Juice
• 1/2 cup (125g) Durum Semolina
• 4 1/2 cups (540g) All-Purpose Flour

Walnuts:

• 1/2 cup (125g) Walnut Pieces, finely chopped
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Ground Cloves
• 1/2 tsp Ground Ginger

Directions:

1. Preheat oven to 350°F. Line 3 large baking sheets with parchment paper. Set aside.
2. To make syrup; in a medium sauce pan, add sugar, water, orange slice and cinnamon and bring to a boil over medium heat until sugar has dissolved.
3. Add honey and cook for an additional 5 minutes. Remove from heat and set aside to cool.
4. To make cookie dough; in a large bowl of a stand-up mixer, add shortening, beat at high speed for 10-15 minutes until fluffy. This is a very important step that the mixture is beaten that long for a fluffy cookie result.
5. Add the oil and beat until incorporated. Add the spices and orange zest beat again until incorporated.
6. Stir baking soda into cognac and add to mixture. Stir baking powder into orange juice and add to mixture. Beat for a few minutes until incorporated.
7. Add semolina and mix well with your hands. Gradually add the flour a bit at a time until mixture does not stick to bowl or your hands. You want to ensure the dough texture is soft and just rolls off your hands. You might not need to use all the flour as you do not want to over flour the dough as it will ruin the cookie when baked.
8. Take two TBSP of the dough and shape into round balls. Press gently to flatten to 1/2 inch thick. Place them 2 inches apart on the baking sheet. With a paring knife, gently cut a X shape just on top, for the syrup to absorb through the cookie after baking. Bake for 30-35 minutes or until medium golden.
9. To make walnuts; in a bowl, mix walnuts with spices and set aside.
10. When cookies are done and still hot, using a large spoon, soak each cookie well with cold syrup. Sprinkle spiced walnuts on top of each cookie.
11. Serve and enjoy!

NOTE: Store cookies in an airtight container on the counter for up to 5 days or in the freezer for up to 3 months.

Prep Time: 40 Minutes
Bake Time: 30-35 Minutes
Total Time: 1 Hour 10-15 Minutes
Yield: 30-34 Cookies

Thanks to @irene_matys