Dessert

Vegan Melomakarona

Name: Vegan Melomakarona
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Yield: 12 porcji
Cuisine: greek
Ingredients: 250 ml water; 200 g sugar; 1 szt. orange peel from 1 orange; 1 szt. cinnamon stick; 3 szt. clove whole; 120 g honey; 200 ml olive oil; 100 ml orange juice freshly squeezed; 50 g sugar; 1 łyżeczka baking soda; 1 łyżeczka baking powder; 1 łyżeczka cinnamon ground; 0,5 łyżeczka clove ground; 500 g all-purpose flour; 50 g walnut chopped

These traditional Greek honey cookies are made vegan with olive oil and orange juice. Spiced with cinnamon and cloves, they are soaked in a fragrant syrup for a delightful holiday treat. Perfect for sharing with friends and family.

Oryginalny przepis autorstwa Forkin

Łączny czas: 2 godz. 50 min
Porcje: 12
Trudność: Średni
Na porcję: 434 kcal

Wegetariański

Informacja o alergenach: może zawierać gluten, orzechy i orzechy z drzew. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

syrup

250 mlwater
200 gsugar
1 szt.orange peel, from 1 orange
1 szt.cinnamon stick
3 szt.clove, whole
120 ghoney

dough

200 mlolive oil
100 mlorange juice, freshly squeezed
50 gsugar
1 łyżeczkabaking soda
1 łyżeczkabaking powder
1 łyżeczkacinnamon, ground
0,5 łyżeczkaclove, ground
500 gall-purpose flour

garnish

50 gwalnut, chopped

Sprzęt

saucepan · slotted spoon · large bowl · baking sheet · parchment paper · whisk

Sposób przygotowania

Krok po kroku

1
Prepare the syrup: Combine the water, sugar, orange peel, cinnamon stick, and whole cloves in a saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes.
Około 15 min
2
Remove the saucepan from the heat and stir in the honey. Let the syrup cool completely; it should be cold when the cookies are baked.
Około 1 godz. 30 min
Wskazówka kucharza: Cooling the syrup completely prevents the cookies from getting too soggy.
3
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Około 10 min
4
In a large bowl, whisk together the olive oil, orange juice, and dough sugar until the sugar dissolves.
Około 3 min
5
In a separate bowl, combine the baking soda, baking powder, ground cinnamon, and ground cloves with the all-purpose flour.
Około 2 min
6
Gradually add the dry ingredients to the wet ingredients, mixing gently with your hands until just combined. Do not overmix the dough, as this can make the cookies tough.
Około 5 min
Wskazówka kucharza: Overmixing develops gluten, which is not ideal for these tender cookies.
7
Take small portions of the dough, about the size of a walnut, and shape them into an oval or egg shape. You can use a fork to create a pattern on top if desired.
Około 10 min
8
Place the shaped cookies on the prepared baking sheet, leaving some space between them.
9
Bake for 18-20 minutes, or until golden brown. They should feel firm to the touch.
Około 20 min
10
Immediately after removing the cookies from the oven, immerse them in the cold syrup, turning them to ensure they are fully coated. Let them soak for about 30 seconds to 1 minute.
Około 5 min
Wskazówka kucharza: The hot cookies absorb the cold syrup better.
11
Remove the soaked cookies from the syrup using a slotted spoon and arrange them on a serving platter.
Około 2 min
12
Garnish with chopped walnuts before serving.
Około 1 min

Na porcję

Wartości odżywcze

57%Ocena

Kalorie: 433,7kcal
Białko: 4,9g
Węglowodany: 62,7g
Tłuszcz: 18,5g
Błonnik: 1,7g
Cukry: 30,1g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store melomakarona in an airtight container at room temperature.