Melomakarona (Greek spiced biscuits) recipe

Simple spiced Greek biscuits coated in a sweet, sticky syrup Credit: Laura Edwards

These spiced biscuits are unusual in that they are quite simple, and not very sweet, but then get soaked in a honey-sugar syrup, which makes them sticky and moreish. If you like bakes like lemon drizzle cake then these are for you.

Prep time: 40 minutes, plus 10 minutes cooling | Cooking time: 20-25 minutes




  • 600g plain flour
  • 250g caster sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp mixed spice
  • 2 tsp ground cinnamon
  • 100ml orange juice
  • 2 tbsp brandy
  • 235ml olive oil
  • 150ml honey, or maple or agave syrup
  • 1 cinnamon stick
  • 75g walnuts


  1. Preheat the oven to 180C/ 160C fan/gas mark 4. Line two baking sheets with greaseproof paper.
  2. Sift 500g flour into a large mixing bowl with 100g sugar, the baking powder, bicarbonate of soda, mixed spice, ground cinnamon and half a teaspoon of fine sea salt. Make a well in the middle and pour in the orange juice, brandy and oil. Mix together, initially with a fork, then using your hands, until smooth. Add a little more flour if the mixture feels a bit greasy, but only just enough to bring it together – it shouldn’t be too stiff.
  3. Divide the dough into golf-ball-sized pieces and shape them slightly into oblong shapes. Place on the lined baking sheets and bake in the oven for 20-25 minutes.
  4. Meanwhile, make the syrup. Put the honey or maple/agave syrup in a small saucepan with the remaining 150g caster sugar, the cinnamon stick and 400ml water. Bring to the boil over a medium heat, then reduce to a simmer for 6-8 minutes, until thickened. Finely chop the walnuts and keep to one side.
  5. When the biscuits are ready, leave them to cool for 10 minutes on the trays, then, using a fork or skewer, carefully dip them into the warm syrup, leaving them for 30 seconds on each side, so they are completely coated. Transfer to a board and sprinkle with walnuts. Leave to cool before serving.