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1. Preheat the oven to 160 degrees C.
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2. In a small bowl sift the flour with the baking powder and baking soda. Set aside.
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3. In a separate, large bowl combine the 1 cup of sugar, the olive oil, the orange juice, the cinnamon, the cloves and the orange zest. Stir well using a balloon whisk until all ingredients unite well.
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4. After that using your fingers add the flour mixture, cup by cup, adding it slowly until the mixture forms a dough that is not too firm. It should be wet but not sticky. Remember not to knead the dough too much the because cookies will not be fluffy.
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5. To make the cookies, pinch a portion of dough off about the size of a large walnut and shape in your palms into an oblong shape. Do not make them too big because they will double in size as they cook.
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Place on an ungreased cookie sheet leaving plenty of space in between.
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5. Bake in a preheated 160-degree C oven for 25 minutes.
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6. When the cookies are baked remove from oven and set aside to cool well.
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7. When they are cooled, prepare the syrup.
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8. In a large saucepan, combine the 4 cups of water, 4 cups of sugar, the thyme honey and the lemon juice. Bring the mixture to a boil and then simmer for 7 minutes over a low heat. Then remove the saucepan from the heat and one by one submerge every cookie in the syrup for 6 seconds and then place them again on the cookie sheet.
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9. Wnen you have finished with all the cookies, take the remaining syrup and with a tablespoon sprinkle the cookies again with syrup. Leave them to rest for 10 minutes.
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10. For the end, we sprinkle the tops of the cookies with walnuts
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and place them on a platter.
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11. Store melomakarona in an airtight container at room temperature for up to three weeks or even more. Don't put them in the fridge - they will harden.
