-
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.
-
4
If too sticky, add 1-2 tablespoons more flour and mix it well.
-
5
Knead until it feels soft and pliable.
-
6
Flour your hands and take egg-sized portions of dough.
-
7
Roll and shape them into small oval shapes.
-
8
Place on an unbuttcred baking sheet, and flatten them with the paim of your hand.
-
9
Bake in a pre-heated oven, gas no.
-
10
4/ 350 grades F/ 180 grades C, for 25 minutes.
-
11
Let them cool and harden for 24 hours before dipping them in the honey syrup.
-
12
Prepare the syrup by mixing in a saucepan the honey, sugar and water.
-
13
Bring slowly to the boil, skim with a spoon, then simmer for 4-5 minutes.
-
14
Dip the cold melomakarona in the hot syrup, three or four at a time only.
-
15
Let them stand for 1 minute and take them out with a slotted spoon.
-
16
Place on a decorative platter and immediately sprinkle with a little cinnamon and chopped walnuts.
-
17
If they are not consumed during the next 3-4 days they should be kept in airright tins, like biscuits.
-
18
Allow two melomakarona per person.
