Melomakarona Honey Cookies with Dark Chocolate

Melomakarona Honey Cookies with Dark Chocolate
Two delicious sweets are the stars of the Christmas holidays, the Kourabiedes and Melomakarona. For some it is melomakarona the most beloved Christmas Cookie for others Kourabiedes.
Melomakarona are sweets in bright colors of cinnamon, clove powder, essential oils of orange, and syrupy with genuine Greek honey and sprinkled with grated nuts does unequaled.
The current proposal has two more extra ingredients that differentiate them and make them tastier and very-very special. They are kneaded with walnuts and dark chocolate.
They have a versatile procedure, not at all difficult but quite time consuming.
Yours!
work: 1h:00′ time: 2h:00′ medium:

Melomakarona Honey Cookies with Dark Chocolate Melomakarona Honey Cookies with Dark Chocolate

Ingredients (24 melomakarona)

  • 330 g (11.6 oz) soft flour
  • 70 g (2.5 oz) fine semolina
  • 70 g (2.5 oz) walnuts powder finely grated + some for sprinkling
  • 1 tsp κοφτό σόδα
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 2 oranges juice & zest of 1
  • 150 g (5.3 oz) vegetable oil (sunflower oil)
  • 80 g (2.8 oz) black chocolate
  • 60 g (2.1 oz) caster sugar

Syrup

  • 500 g (1.1 lbs) sugar
  • 450 g (15.9 oz) water
  • 150 g (5.3 oz) glucose
  • 120 g (4.2 oz) honey
  • 1 lemon, zest
Initially we make the syrup so that it does have time to cool.
In a saucepan and over a medium heat, add the glucose and honey.
Add the water and lemon peel. Just as it begins to boil…
… add the sugar and stir it to melt. Allow the syrup to boil for 4′-5′. Remove from heat remove the foam and peel and let it cool completely.
Grate the dark chocolate in fine grater.
In large bowl, add the sunflower oil, the orange juice, walnuts, semolina, powdered sugar and zest.
Add the grated chocolate and spices. Mix gently wearing disposable gloves.
Sift the flour with the baking soda and add to bowl. We make a soft dough without any kneading, stirring it cyclically briefly.
We take a small amount of yeast and mold in our hands on oblong shape.
Place melomakarona in pan on greaseproof paper, spaced because they inflate.
Bake at 180°C (356°F, Gas:4.2) in air for 20′-25′.
Remove them from the oven and warm as they are we take with caution, because they burn and break, 3-4 and immerse in the syrup. Leave them briefly, for half a minute.
Get them with a slotted spoon and place on a rack with a tray underneath, and leave them to cool and drain.
Place them on a platter and sprinkle with finely grated walnuts.
Melomakarona Honey Cookies with Dark Chocolate Melomakarona Honey Cookies with Dark Chocolate
The syrup is enough, so if you have leftovers, store in a glass jar and refrigerate for another syrupy recipe, it is wonderful!
Melomakarona Honey Cookies with Dark Chocolate Melomakarona Honey Cookies with Dark Chocolate

Zambia Sifaki