Greek Melomakarona Gluten Free Recipe |
- Dough
- 1 cup sunflower oil
- 1 cup caster sugar
- 1 cup orange juice
- Zest of 1 orange
- 1 tbs cognac
- 650g or 5 cups plain gluten free flour*
- 2 tbs baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground clove
- ½ tsp vanilla sugar
- Filling
- 1 cup crushed walnuts
- 1 tbs caster sugar
- 2 tsp cinnamon
- Syrup
- 1½ cups raw honey
- ½ cup caster sugar
- ½ cup water
- 5 cloves
- Lemon wedge
- Extra crushed walnuts for sprinkling
- * I use Bob's Red Mill 1 to 1 plain gluten free baking flour
- Preheat oven to 180C.
- Combine oil, sugar, orange juice, orange zest and cognac in a large bowl and mix with your hands or a spoon to dissolve the sugar.
- Sift dry ingredients together in a separate bowl. Slowly add flour mixture into wet mixture until you form a soft, pliable dough. You will need to use your hands to shape the dough at the end. If your dough is too sticky add more flour.
- Roll dough into 6cm flat rounds. Place a teaspoon of walnut filling in the centre and fold dough to seal. Roll into a smooth log and shape into an oval or diamond. Create a criss cross indent on top of the biscuits by pressing with a fork or knife.
- Bake the biscuits for 25 minutes or until golden brown and crunchy.
- While the biscuits are baking prepare the syrup by combining all ingredients in a small saucepan and simmering for a few minutes. Remove scum off surface with a spoon.
- Dunk slightly cooled biscuits in warm syrup for 5 seconds. Remove and sprinkle with extra walnuts.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/greek-melomakarona-gluten-free-recipe/
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