Melomakarona

• Beat the oil and 1/3 c sugar well, add the brandy, orange juice and 1/2 tsp cinnamon and blend.
  
• 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.
  
• Knead the dough well for about 10 minutes.
  
• If too sticky, add 1-2 tablespoons more flour and mix it well.
  
• Knead until it feels soft and pliable.
  
• Flour your hands and take egg-sized portions of dough.
  
• Roll and shape them into small oval shapes.
  
• Place on an unbuttered baking sheet, and flatten them with the palm of your hand.
  
• Bake in a pre-heated oven, gas no. 4/ 350 grades F/ 180 grades C), for 25 minutes.
  
• Let them cool and harden for 24 hours before dipping them in the honey syrup.
  
• Prepare the syrup by mixing in a saucepan the honey,1/2 c sugar and water.
  
• Bring slowly to the boil, skim with a spoon, then simmer for 4-5 minutes.
  
• Dip the cold melomakarona in the hot syrup, three or four at a time only.
  
• Let them stand for 1 minute and take them out with a slotted spoon.
  
• Place on a decorative platter and immediately sprinkle with a little cinnamon and chopped walnuts.
  
• If they are not consumed during the next 3-4 days they should be kept in airtight tins, like biscuits.
  
• Allow two melomakarona per person!