First there was Daniel DeLorne’s incredible and oh-so-simple recipe for Holiday cookies. Now comes an offering from a delightful Greek woman I know. You may know her too, she’s the Shallow Reader, a Librarian, a PhD Candidate, and a romance novel aficionado. He name is Vassiliki and she shares my very juvenile sense of humour and appreciation of fart jokes.
To counter the 12 year-old boy sensibility we share, and show she has a ‘mature’, gown up’ side, Vassiliki sent me this recipe (another one of her suggestions will come later, Pilgrim, and you’ll get that joke later too). It is a recipe that is MADE FOR DRINKING COFFEE.
Sorry. I got a little excited by that idea. It’s Saturday morning, and I have only had half a pot o’ joe, and clearly I need more to level out my excitability over the prospect of drinking more coffee.
As I was saying, these cookies simply scream to be set out beside a cup of coffee, or a pot of coffee, or a plunger-press of coffee, or that incredibly annoying Pavoni espresso machine that Dr Shrinkee owns. What I like most about these cookies is that they are as grown up, or as ‘mature’ as you wanna make them. With Ouzo they are for the adults, because Boooouzo is an ‘adult’ liqueur and booze is for responsible, ‘mature’ folk who know how to act like grown ups.
Without Ouzo they are for those of us who like fart jokes and snigger when we say the words ‘balls, member, and hard.’
Melomakarona (walnut syrup biscuits) or Methismena if you use the Booouzeo which, in turn, makes these GROWN UP or TIPSY cookies.
Oven to 350F/180C
- 1 cup vegetable oil 3 cups self-raising flour
- 1/2 cup white sugar 3/4 teaspoon ground cinnamon
- 2 oranges, juiced 1 1/3 cups walnuts, finely chopped
- 1/2 lemon, juiced
- 1 egg yolk
- 1 tablespoon ouzo liqueur* (optional)
- 1 cup white sugar
- 1/2 cup honey
- 1/2 cup boiling water
- 1 cinnamon stick
- 4 cloves
- 1/2 lemon, juiced
Line 2 flat baking trays with baking paper.
With an electric mixer, beat oil, sugar, 1/2 cup orange juice and 2 tablespoons lemon juice on high speed for 10 minutes or until thick and creamy (see tip). Add egg yolk and ouzo. Beat for 5 minutes. Sift flour and 1/4 teaspoon cinnamon over oil mixture. Fold gently to combine (mixture should be a light, doughy texture).
Use hands to roll tablespoons mixture into oval shapes. Place on prepared trays.
Bake 25 minutes or until firm to touch.
Allow to cool on trays.
Meanwhile, make syrup. Combine ingredients in a saucepan over medium-high heat. Cook, stirring, for 5 minutes, or until sugar has dissolved. Bring to the boil. Reduce heat to medium-low. Simmer for 4 minutes or until syrup thickens slightly.
Using a slotted spoon, dip cooled biscuits, 1 at a time, into hot syrup for about 30 seconds, turning over often until well coated. Return to trays.
Combine walnuts and remaining ground cinnamon. Sprinkle over biscuits. Allow to cool.
Serve with Espresso or strong as hell coffee because Vassiliki likes Turkish coffee.