Melomakarona, gluten free

Ingredients

• 200 g Gluten free flour mix
• 75 g Walnuts, finely chopped
• 1 pcs Oranges, juiced
• 1 pcs Lemon juice
• 95 g Cane sugar
• 85 ml Honey
• 1/2 pcs Egg yolk
• 110 ml Olive oil
• 60 ml Water
• 2 pcs Cloves, whole
• 1/2 pcs Cinnamon stick
• 3/8 tsp Cinnamon, ground

Method

1. Preheat oven to 180°C.
2. Line 2 flat baking trays with baking paper.
3. Using an electric mixer, beat oil, half of sugar, half of orange juice, and 2 tablespoons lemon juice on high speed for 10 minutes or until thick and creamy.
4. Add egg yolk and beat for 5 minutes.
5. Sift flour and 1/4 teaspoon cinnamon over oil mixture.
6. Fold gently to combine.
7. Using hands, roll tablespoons mixture into oval shapes.
8. Place on prepared trays and bake for 25 minutes or until firm to touch.
9. Allow to cool on trays.
10. Meanwhile, prepare the syrup; combine remaining sugar, honey, water, cloves, cinnamon stick, and lemon juice.
11. Cook, stirring, for 5 minutes or until sugar has dissolved.
12. Bring to a boil.
13. Reduce heat to medium-low.
14. Simmer for 4 minutes or until syrup thickens slightly.
15. Using a slotted spoon, dip cooled biscuits, one at a time, into hot syrup for about 30 seconds, turning over often until well-coated.
16. Return to trays.
17. Combine walnuts and remaining ground cinnamon.
18. Sprinkle over biscuits.
19. Allow to cool and serve.