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
  1. Preheat oven to 180C.
  2. 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.
  3. 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.
  4. 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.
  5. Bake the biscuits for 25 minutes or until golden brown and crunchy.
  6. 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.
  7. Dunk slightly cooled biscuits in warm syrup for 5 seconds. Remove and sprinkle with extra walnuts.
Recipe by Helen Tzouganatos at