Gluten Free Melomakarona (Greek Honey and Walnut Biscuits)
Updated: 1 day ago
These Gluten Free Melomakarona (Greek Honey and Walnut Biscuits) are filled with the wonderful flavours of olive oil, orange, cinnamon and cloves. Baked until golden, then dipped in fragrant honey syrup and topped with crushed walnuts, they have a lovely balance of crispness and softness. Naturally dairy-free and egg-free, they're a much-loved part of Greek Christmas celebrations and equally delicious enjoyed plain, without the syrup.
About Gluten Free Melomakarona (Greek Honey and Walnut Biscuits)
Melomakarona are traditional Greek honey biscuits, particularly enjoyed at Christmas. Made with olive oil, orange and warm spices, they're baked until golden before being dipped in honey syrup and sprinkled with crushed walnuts. They're one of those sweets that instantly bring back memories of family celebrations.
Growing up, Melomakarona were always part of our Christmas and Easter celebrations. When my daughter was diagnosed with coeliac disease, I wanted her to experience those same wonderful flavours and traditions. Gluten-free baking wasn't something I felt particularly confident about, but after plenty of testing and tweaking, I developed a version she absolutely loves.
These gluten-free Melomakarona use almond flour for a lovely delicate texture and less sugar in the biscuit dough than many traditional versions. We also enjoy eating them without the syrup, as simple orange and spice biscuits. For me, they're a little piece of our Greek heritage that we can all enjoy together.
Watch How to Make Gluten Free Melomakarona
Important clarification: Orange zest is mistakenly mentioned as an ingredient in the syrup in the video. Please disregard this - only orange peel is added to the syrup.
Helpful Tips
Gluten-free flour.
Different gluten-free self-raising flour blends absorb moisture differently. Begin with 360 g and add a little more if needed until the dough is smooth and manageable.
Rest the dough.
Refrigerate the dough for 15 minutes before shaping. This allows the flour to absorb moisture and makes the biscuits easier to handle.
Make shaping easier.
Lightly dampen your hands or dust them with a little gluten-free flour to prevent sticking without drying out the dough.
Cool biscuits, hot syrup.
Allow the biscuits to cool completely before dipping them into the hot honey syrup for 30 seconds, turning them several times.
Enjoy them without syrup.
These biscuits are equally delicious plain, with a lightly crunchy texture and beautiful orange and spice flavours.
Prepare them ahead.
You can dip and decorate only part of the batch, keeping the remaining biscuits plain until needed. Store the syrup and walnuts separately.
Storage.
Store the biscuits in an airtight container in a cool, dry place for up to two weeks, as in the original recipe. Syrup-dipped biscuits should be protected from heat and humidity, and discarded if they show signs of spoilage.
Other Gluten Free Sweets to Try
If you love homemade biscuits and sweet treats, here are a few more delicious gluten-free recipes to enjoy.
Gluten Free Melomakarona (Greek Honey and Walnut Biscuits)
Makes: 24 biscuits (approximately 40 g each)
Prep Time: 20 minutes
Dough Resting Time: 20 minutes
Cook Time: 30 minutes
Oven Resting Time: 20 minutes
Total Time: 1 hour 30 minutes, plus complete cooling and syrup preparation
Recipe Category: Biscuits / Dessert
Recipe Cuisine: Greek
INGREDIENTS
Melomakarona Biscuits
360–380 g gluten-free self-raising flour, sifted
160 g almond flour
200 mL olive oil
120 g caster sugar
100 mL freshly squeezed orange juice
Zest of 1 orange (approximately ¼ cup)
1 tablespoon additional finely grated orange zest
50 mL brandy or cognac
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
Honey Syrup
150 g honey
½ cup (125 mL) water
3–4 wide strips of orange peel, removed from approximately half an orange using a vegetable peeler, avoiding the white pith
8 whole cloves
Walnut Topping
50 g walnuts, finely crushed
Ground cinnamon, for sprinkling
INSTRUCTIONS
1. Whisk the Wet Ingredients
Add the olive oil and caster sugar to a large mixing bowl. Using a hand-held mixer or electric mixer, whisk on high speed for 3 minutes.
Add the orange juice, both amounts of orange zest, brandy or cognac, cinnamon, cloves, nutmeg and almond flour.
Continue whisking for another 3 minutes, scraping down the sides of the bowl as needed, until well combined.
2. Combine with the Flour
In a separate bowl, sift the gluten-free self-raising flour and make a well in the centre.
Pour the wet mixture into the well and stir with a spatula until fully incorporated.
Allow the dough to rest in the refrigerator for 20 minutes.
In the meantime, preheat the oven to 170°C fan-forced.
3. Shape the Biscuits
Using clean hands, roll a tablespoon of dough into oval shapes.
Arrange the biscuits on baking trays lined with baking paper, leaving at least 3 cm between each biscuit.
Gently press each biscuit with a fork to flatten it slightly and create grooves for the walnuts to settle in.
4. Bake and Cool
Bake for 30 minutes, rotating the trays halfway through if your oven cooks unevenly.
Turn the oven off and leave the biscuits inside, with the oven door closed, for a further 20 minutes.
Remove from the oven and allow the biscuits to cool completely on the trays.
5. Prepare the Honey Syrup
In a small, wide saucepan, combine the honey, water, strips of orange peel and whole cloves.
Bring to the boil, then reduce the heat and simmer for 3 minutes.
Watch carefully, as the syrup can easily overflow. Skim off any foam that forms on the surface.
6. Dip and Decorate
Once the biscuits have cooled completely, dip them into the hot honey syrup for 30 seconds, turning them over a few times.
Remove the biscuits, allowing any excess syrup to drip off.
Top with finely crushed walnuts and a light sprinkling of ground cinnamon.
Serve and enjoy!
Recipe Note: Gluten-Free Flour and Dough Consistency
Gluten-free flour blends can absorb moisture differently. If the dough feels too sticky, add an extra tablespoon or two of gluten-free self-raising flour until it reaches a smooth, manageable consistency.
Lightly damp hands can also help when shaping the dough. Alternatively, dust your hands with a little gluten-free flour.
Recipe Note: Sugar and Flour Alternatives
Monk fruit sweetener was suggested as an alternative to caster sugar in the original recipe. Results may differ depending on the sweetener used, and the honey syrup will still contain sugar.
This recipe was developed for gluten-free flour. Regular self-raising flour has not been tested as a direct replacement and may require changes to the liquid quantities.
Recipe Note: Enjoying Melomakarona Without Syrup
These biscuits are also delicious served plain, without the honey syrup or walnut topping.
You can dip and decorate only part of the batch, keeping the remaining biscuits plain until needed. Store any unused syrup separately in the refrigerator and the walnuts in an airtight container.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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