Melomakarona: Authentic Greek festive honey cookies

For the dough:

In a large bowl, whisk together all the dry ingredients. Keep it aside.

In another bowl, whisk together all the wet ingredients.

Now mix both until a dough forms and keep it aside for 30 minutes. Avoid over-mixing, as it can make the cookies oily.

For the syrup:

Combine sugar, water, cinnamon, and orange peel in a saucepan.

Bring to a boil over a medium flame, and add honey when the sugar dissolves.

Remove from heat, stir, and set aside to cool.

Baking the cookies:

Preheat the oven to 350°F (180°C) and line 2 baking trays with parchment paper.

Take a walnut-sized piece of dough, about 35 to 40 grams, and roll it in your hands.

Form it into an oval and press the tips to round them and prevent burning.

Place the dough on the prepared baking trays and slightly flatten the tops.

Pierce the top of each cookie with a fork to create a decorative pattern.

Bake on the centre rack of the preheated oven for 20 to 25 minutes or until golden and crisp.

Using a slotted spoon, dip the hot cookies 4 to 5 at a time into the cool syrup.

Let the cookies soak for 20 to 25 seconds, flipping them over a few times with a spider strainer.

Transfer the cookies to a serving tray and pour the remaining syrup.

Sprinkle some crushed walnuts and icing sugar over the cookies and serve.

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