Biscuit-like Melomakarona (Honey Cookies)

• 1 cup (230ml) oil
• 1 cup (150g) vegetable shortening (not melted)
• 1 cup (230g) sugar
• 1 teaspoon (8g) baking soda
• 1 cup (250ml) fresh orange juice
• 1/4 cup (65ml) brandy (cognac)
• 6 cups (900g) Self-raising flour (Farina)
• 1 teaspoon (8g) baking powder
• 1 teaspoon (5g) cinnamon
• 1/3 teaspoon ground cloves
• 1 cup (170g) coarsely ground almonds
• 1 cup (100g) coarsely ground walnuts

Syrup

• 1 ½ cups (345g) sugar
• 1 ½ cups (375ml) water
• 1 ½ cups (540g) honey
• a few drops lemon juice

For the Topping

• 1 cup (100g) coarsely ground walnuts
• ½ cup (85g) coarsely ground almonds

For the Melomakarona (Honey Cookies):

1. In a bowl, combine the oil, vegetable shortening (it should not be melted), and add the sugar, mixing with a whisk. Dissolve the baking soda in the orange juice and add it to the mixture. Add the brandy. In a separate bowl, mix the flour, baking powder, cinnamon, cloves, ground almonds, and ground walnuts (be careful, the nuts must be coarsely ground. If they turn into powder, you should remove a little flour). Mix these dry ingredients and add them to the butter mixture. Mix gently. Let the dough rest for 15 minutes.
2. Take a small ball of dough, about the size of a walnut (35-40g), knead it lightly, giving it an oval shape. Place the melomakarona on a baking sheet lined with parchment paper and press them down lightly. If you want our melomakarona to absorb more syrup, prick them with a fork. Bake at 180°C (350°F), using top/bottom heat and fan, for 25-30 minutes. Let them cool. If you wish, you can fill the melomakarona with dates (phoiniki) and walnuts.
3. Remove the pit from the date and place half a walnut in its place. Press the melomakarono dough to open into a small flatbread ('pitoula') and place the date with the walnut in the center. Close carefully and bake normally in the oven.

For the Topping:

4. In a bowl, mix the coarsely ground walnuts and almonds.

For the Syrup:

5. Place all the syrup ingredients in a saucepan. When they start to boil, simmer for 5-6 minutes and skim off any foam from the syrup.
6. Next, add the lemon juice and leave the syrup on the lowest heat setting. Dip the melomakarona into the syrup and press them down gently with a ladle.
7. Leave them in the syrup for about 2 minutes on each side. Remove the melomakarona onto a wire rack and sprinkle them with the ground walnuts and almonds.