Method

• 1.
  Preheat oven to 200°C/180°C fan-forced and grease two large baking trays with extra corn oil. In a large bowl, combine the oil, cognac, icing sugar, orange zest and juice, baking powder, bicarb soda and spices. Next, gradually whisk in the flour (Yiayia Olga uses her hand as a whisk).
• 2.
  Bring the mixture together, then work for a few minutes with your hands to ensure all ingredients are combined into a thick, paste-like dough. Begin to mould the melomakarona by taking 1 heaped tbs of mixture, rolling it into an oval shape in your hands and flattening it ever so lightly (minimum 1cm thickness). Then, take a grater and press it into the dough with the fine side, leaving a bumpy texture on top for the honey and walnuts to cling onto. Place onto the prepared baking tray, leaving enough space between each to allow for spreading and repeat until you’ve used all the dough.
• 3.
  Bake both trays of biscuits in the oven for 15-20 minutes, checking on them after 10 minutes and again after 15 minutes. Once they’ve risen and are nicely browned, remove from the oven. You want them to be just a little bit squidgy in the middle – between a biscuit and a cake. Leave to cool on trays.
• 4.
  Meanwhile, make the syrup. In a large saucepan, combine the sugar, honey and 2 cups (500ml) water. Bring to the boil over a medium heat. After a few minutes it should begin to bubble and foam.
• 5.
  Reduce the heat and gently simmer, using a spoon to scoop off the foam. Add the cinnamon sticks and simmer for a further 10 minutes. You don’t want a very thick syrup but a light, golden consistency.
• 6.
  Once melomakarona have cooled, transfer to a large, deep baking tray so they are on a single level. Pour syrup over using a ladle. Yiayia Olga uses all of hers and turns the melomakarona over in the syrup so that base and top are soaked through. You can add as much syrup as you like, depending on how much honey you can handle. Sprinkle over chopped walnuts, and serve with ice cream, if desired.