Greek honey cookies (Melomakarona)

Method

A fork catches in the crosshatched, amber crust before giving way to a tender, crumbly centre soaked with syrup but still holding its shape. Orange and warm spices scent the dough; honey glosses the surface beneath a scattering of crisp walnuts.

1. 1

   Put the water, sugar and cinnamon stick in a saucepan. Bring to a boil, then simmer for 3 minutes. Take the pan off the heat, stir in the honey and leave the syrup to cool completely; it must be cold when the hot biscuits are dipped.

2. 2

   Heat the oven to 180°C. In a large bowl, stir together the olive oil, sunflower oil, orange juice, cognac, sugar and finely grated zest. Take a little of the measured orange juice, dissolve the baking soda in it, then stir it into the bowl. Add the cinnamon and ground clove.

3. 3

   Stir in the semolina, then add the flour in stages. Mix only until a soft dough forms; do not knead, or the biscuits will turn firm. Shape into about 16 ovals, arrange on a parchment-lined tray and press a crosshatch into each top with the tines of a fork.

4. 4

   Bake at 180°C for 25–30 minutes. Remove the tray when the biscuits are deeply golden on top and firm to the touch; a pale bake will leave them too fragile for dipping.

5. 5

   As soon as they come out of the oven, dip the hot biscuits in the cold syrup, a few at a time. Leave each side in the syrup for 15–20 seconds, then drain and arrange on a platter. Mix the chopped walnuts with the ground cinnamon and scatter over the top.