cookies

Melitas

By
Six melitas cookies on a plate
Melitas

Melitas are very popular honey cookies from Argentina. I couldn't find anything similar in Canada, so I started making them myself. I started off with Matias Chavero's recipe and after many batches and many small tweaks, I found the perfect balance to make them to my tasting. They are, dare I say, even better than the original cookies. I love dunking them on tea!

This recipe yields about 20 cookies. They keep really well for about a week in an airtight container. They can also be frozen before or after baking.

Ingredients

  • 135 g (⅔ cup + 1 tbsp) neutral flavour vegetable oil (I use sunflower seed oil)
  • 175 g (1 cup, packed) brown sugar (either dark, light or a combination of both works)
  • 10 g (2 tsp) granulated sugar
  • 1 egg
  • 70 g (¼ cup) honey
  • 230 g (1 ⅓ cup) all-purpose flour
  • 5 g (1 tsp) baking soda
  • 2 g (½ tsp) salt
  • 5 g (1 tsp) vanilla extract
  • About ¼ cup granulated sugar to decorate

Preparation

  1. Preheat oven to 360ºF
  2. Line a couple baking sheets with parchment paper or silicone baking mats (alternatively, bake them in batches using the same baking sheet).
  3. In a ramekin, or a small bowl (preferably with tall sides), add a few tablespoons of granulated sugar, and set aside.
  4. In a big bowl, mix together the sugars, honey, oil, egg and vanilla with a rubber spatula. Ensure everything is well mixed before proceeding, the mix should emulsify (it will lighten in colour and look uniform). Break any big brown sugar lumps.
  5. Sift in the flour, salt and baking soda. Mix until just incorporated.
  6. With a small ice cream scoop or a table spoon, scoop some of the dough (I use a #40 disher scoop, which is roughly 1.5 tbsp). Scoop it out on the ramekin or bowl with sugar. Toss the dough ball in the ramekin to get it fully covered in sugar (I like to move the ramekin in circular motion and have the ball hit the sides). Carefully lace the ball in the baking sheet.
  7. Repeat with all the remaining dough. Make sure to space them out because they will expand as they bake. If baking in multiple batches, rest the bowl in the fridge while a batch is baking and don't shape them until ready to place them in the sheet (otherwise they will flatten quickly).
  8. Bake for about 12 minutes or until golden brown and slightly cracked on top. They will be soft right out of the over and will harden as they cool.