Melamakarona Crumble is made from honey walnut biscuits.
Chef, David Tsirekas, says it is perfect with the biscuits, but can also be deconstructed into a Greek mess by adding other ingredients to give it some extra pizzazz.... Read more.
Preheat oven to 180°C.
Using an electric mixer, beat butter, sugar and zest on medium speed until pale and fluffy. Gradually beat in oil until just combined. Stir in flour and baking powder alternately with orange juice, until mixture forms a soft dough.
To make walnut filling, combine all the ingredients in a bowl. Shape tablespoonfuls of dough into balls. Make an indent with your finger and fill dough with ¼ tsp filling. Fold over to enclose filling and carefully shape dough, avoiding cracks, into ovals. Place on a large oven tray lined with baking paper and bake for 15 minutes or until golden.
Meanwhile, to make honey syrup, place all the ingredients and 250 ml (1 cup) water in a saucepan over medium heat, stirring to dissolve sugar. Bring to the boil and cook for a further 8 minutes or until syrup is reduced by one-quarter. Working in batches and using a slotted spoon, lower the warm biscuits into syrup for 15 seconds to coat, reheating the syrup if it cools too much. Transfer to a wire rack to cool and scatter with extra walnuts. Store unsoaked biscuits in an airtight container for up to 5 days, and the soaked biscuits for up to 2 days.
You can use the biscuits as a base for a Greek style Eton mess and add spoonfuls like mascarpone cream or yoghurt, spoon sweets like sour cherry, threads of saffron, honeycomb, fresh mint or lemon balm leaves and construct your very own Greek style Eton mess
You can currently check out some of David's food creations at Civic Hotel in Sydney. David's next restaurant venture, 1821, is expected to open this year.
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