MELOMAKARONA

150 ml olive oil
80 g sugar
4 tbsp brandy
juice on 1 orange
½ tsp cinnamon
400 g Self- Raising flour
pinch of salt
½ tsp bicarbonate soda

Syrup:
1 teacup honey
120 g sugar
150ml water

Topping:
2 tsp cinnamon
170 g shelled walnuts, coarsely chopped

1. Beat the oil and sugar well, add the brandy, orange juice and cinnamon and blend.
2. Sift the flour with a pinch of salt and the soda and add it gradually into the oil and sugar mixture, mixing it with a spoon.
3. Knead the dough well for about 10 minutes. If too sticky, add 1 - 2 tbsp more flour and mix it well.
4. Knead until if feels soft and pliable.
5. Flour you hands and take egg-sized portions of dough. Roll and shape them with the palm of your hand.
6. Bake in a preheated oven, gas no. 4/ 350 grades F/ 180 grades C), for 25 minutes.
7. Let them cool and harden for 24 hours before dripping them in the honey syrup.
8. Prepare the syrup by mixing in a saucepan the honey, sugar and water.
9. Bring slowly to the boil, skim them with a spoon, then simmer for 4 -5 minutes.
10. Dip the cold melomakarona in the hot syrup, three to four at a time only.
11. Let them stand for 1 minute and take them out with a slotted spoon.
12. Place on decorative platter and immediately sprinkle with a little cinnamon and chopped walnuts.
13. If they are not consumed over next few days, place in airtight container like biscuits.