I’ve always been up for mixing it up in the kitchen, and when I stumbled on this Greek Christmas cookie recipe with mastiha, cinnamon, and orange zest, I was like “let’s do this” even though my dough turned out a bit crumbly at first, making this whole baking adventure totally unforgettable.
I love how this recipe uses 500g all purpose flour, 1 1/2 tsp ground mastiha, extra virgin olive oil and honey to give healthy fats and antioxidants. I think the orange zest and freshly squeezed orange juice adds a vitamin C boost that makes these cookies a festive energy treat.
Ingredients
- All purpose flour: Provides carbohydrates and structure, gives cookies a tender texture and lightness.
- Extra virgin olive oil: Healthy fats for moisture.
It enriches flavor and supports heart health.
- Ground mastiha: A unique spice offering a resinous aroma and aids digestion naturally.
- Ground cinnamon: Adds warm, sweet notes and boosts antioxidants, enhancing festive flavor wonderfully.
- Orange zest: Provides a zesty tang and vitamin C, balancing sweetness with refreshing citrus punch.
- Freshly squeezed orange juice: Injects natural acidity and brightness, unfolding a sweet subtle fragrance.
- Honey: Natural sweetener rich in antioxidants and minerals that perfectly binds cookie ingredients.
Ingredient Quantities
- 500g all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground mastiha
- 1 tbsp ground cinnamon
- Zest of 1 orange
- 200 ml extra virgin olive oil
- 150 ml freshly squeezed orange juice
- 50 ml lukewarm water (if needed to adjust the dough)
- 300 g honey (
How to Make this
1. Preheat your oven to 180°C and line a baking tray with parchment paper.
2. In a large bowl, sift together 500g all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp ground mastiha, 1 tbsp ground cinnamon, and the zest of 1 orange.
3. In a separate bowl, whisk 200 ml extra virgin olive oil with 150 ml freshly squeezed orange juice; if the mixture feels too thick, add up to 50 ml lukewarm water.
4. Pour the wet ingredients into the dry mix and stir until a dough forms. It might be a bit crumbly at first so keep mixing until it holds together well.
5. Let the dough rest for about 10-15 minutes so the flavors can really meld together.
6. With lightly floured hands, shape the dough into small oval or round cookies, pressing them slightly with your fingers to create a little dent on top.
7. Arrange the cookies on the prepared tray and pop them in the oven for about 20 minutes or until they are just firm and lightly golden around the edges.
8. While the cookies are baking, warm up 300g honey in a small saucepan over low heat until it becomes runny; be careful not to let it boil.
9. Once the cookies come out of the oven, quickly dip each one in the warm honey or brush them generously so they soak up that luscious syrup.
10. Place the honey-coated cookies on a rack and let them cool completely before serving. Enjoy your Greek Christmas treat!Equipment Needed
1. Oven (preheated to 180°C)
2. Baking tray and parchment paper
3. Large bowl for dry ingredients
4. Sifter
5. Medium bowl for wet ingredients
6. Whisk
7. Measuring cups and spoons
8. Small saucepan for warming the honey
9. Cooling rack
10. Pastry brush (for applying the honey)
11. Citrus zester or grater (for the orange zest)FAQ
- Q: How do I know if my dough is the right consistency?
A: The dough should feel smooth and a little firm. It shouldn’t be too sticky but if it feels dry, add a bit more lukewarm water slowly. - Q: Can I use another oil instead of extra virgin olive oil?
A: Its best to stick with extra virgin olive oil for that unique flavor. Other mild oils might work but the taste will change a bit. - Q: Do I really need to use fresh orange juice and zest?
A: Yes, fresh orange juice and zest really bring out the bright flavors in these cookies. Canned juice just wont give the same result. - Q: How long can I store these cookies after baking?
A: They last up to 10 days if you store them in an airtight container at room temp, but trust me, they usually vanish way sooner! - Q: Can I add chopped nuts to the recipe for extra crunch?
A: For sure! If you like a bit more texture, try gently folding in some chopped walnuts or almonds after mixing the dough.
Greek Christmas Cookies W Olive Oil Mastiha Nuts Melomakarona Recipe Substitutions and Variations
- All purpose flour: you can swap it with whole wheat or even spelt flour in the same amount, but you might need a tiny bit more liquid
- Extra virgin olive oil: if you don’t have it, try a good quality light olive oil or even a high-quality avocado oil for a different flavor
- Ground mastiha: if you can’t find it, use a mix of ground cardamom and a pinch of oregano to get a similar aromatic vibe
- Honey: if you’re lacking honey, substitute with maple syrup or agave nectar. Just keep an eye on the sweetness
- Freshly squeezed orange juice: if you’re short on fresh juice, bottled 100% orange juice is okay though it might be a bit less punchy
Pro Tips
1. If your dough seems too crumbly at first, don’t freak out – just add a bit more lukewarm water until it all comes together; sometimes the flour can be a bit dry, so go slow with it.
2. Let the dough sit for 10 to 15 minutes after mixing because that rest time really helps the flavors blend better, and trust me, it makes a difference.
3. When you’re warming the honey, keep the heat super low and watch it carefully – if it boils, it can change the texture, so just get it runny and smooth.
4. Be quick when the cookies come out of the oven – dip or brush them with the warm honey while they’re still hot, so they soak it up nicely.
5. Try shaping the cookies with lightly floured hands and press a little dent in the middle; it not only looks cool but also helps them cook evenly.
Greek Christmas Cookies W Olive Oil Mastiha Nuts Melomakarona Recipe
My favorite Greek Christmas Cookies W Olive Oil Mastiha Nuts Melomakarona Recipe
Equipment Needed:
1. Oven (preheated to 180°C)
2. Baking tray and parchment paper
3. Large bowl for dry ingredients
4. Sifter
5. Medium bowl for wet ingredients
6. Whisk
7. Measuring cups and spoons
8. Small saucepan for warming the honey
9. Cooling rack
10. Pastry brush (for applying the honey)
11. Citrus zester or grater (for the orange zest)Ingredients:
- 500g all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground mastiha
- 1 tbsp ground cinnamon
- Zest of 1 orange
- 200 ml extra virgin olive oil
- 150 ml freshly squeezed orange juice
- 50 ml lukewarm water (if needed to adjust the dough)
- 300 g honey (
Instructions:
1. Preheat your oven to 180°C and line a baking tray with parchment paper.
2. In a large bowl, sift together 500g all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp ground mastiha, 1 tbsp ground cinnamon, and the zest of 1 orange.
3. In a separate bowl, whisk 200 ml extra virgin olive oil with 150 ml freshly squeezed orange juice; if the mixture feels too thick, add up to 50 ml lukewarm water.
4. Pour the wet ingredients into the dry mix and stir until a dough forms. It might be a bit crumbly at first so keep mixing until it holds together well.
5. Let the dough rest for about 10-15 minutes so the flavors can really meld together.
6. With lightly floured hands, shape the dough into small oval or round cookies, pressing them slightly with your fingers to create a little dent on top.
7. Arrange the cookies on the prepared tray and pop them in the oven for about 20 minutes or until they are just firm and lightly golden around the edges.
8. While the cookies are baking, warm up 300g honey in a small saucepan over low heat until it becomes runny; be careful not to let it boil.
9. Once the cookies come out of the oven, quickly dip each one in the warm honey or brush them generously so they soak up that luscious syrup.
10. Place the honey-coated cookies on a rack and let them cool completely before serving. Enjoy your Greek Christmas treat!
- Q: How do I know if my dough is the right consistency?
