Melomakarona — Honey-Soaked Christmas Cookies

First, prepare the syrup: In a small pot, combine the honey, water, and a strip of orange peel. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let it cool completely. The syrup must be cold when the cookies are warm.

Preheat your oven to 180°C. Line a baking tray with parchment paper.

In a large bowl, whisk together the olive oil, orange juice, orange zest, and caster sugar until well combined.

In a separate bowl, sift together the self-rising flour, ground cinnamon, and ground clove.

Gradually add the dry ingredients to the wet ingredients, mixing gently with your hands until a soft, pliable dough forms. Do not overmix, or the cookies will be tough.

Take small portions of dough, about 30g each, and shape them into oval cookies. You can press them lightly with a fork to create a pattern if you like.

Place the shaped cookies on the prepared baking tray and bake for 20-25 minutes, or until golden brown. They should be firm but still slightly soft to the touch.

Immediately after removing from the oven, while the cookies are still hot, immerse them in the cold honey syrup for 20-30 seconds, turning them once to ensure even soaking. Do this in batches to avoid overcrowding.

Remove the soaked melomakarona with a slotted spoon and arrange them on a serving platter. Sprinkle generously with chopped walnuts.

Allow them to cool completely before serving. The flavors will meld beautifully as they rest.