Melomakarona (Greek honey-syrup cookies)

Syrup: mix two cups granulated sugar and two cups water in a saucepan and bring to a boil.

Turn off the heat, stir in two cups Greek honey until melted and set aside; keep it a little warm, rewarming later if needed.

Whisk half a cup of sugar with one cup of oil, half light olive oil and half extra virgin olive oil.

Mix half a teaspoon of baking soda into half a cup of fresh orange juice until it bubbles, then mix into the oil.

Whisk 580 g (four cups) flour with a teaspoon of baking powder and the zest of two oranges.

Add the wet ingredients to the dry and knead by hand (or with a spatula) just until combined; do not overknead or the oil separates. Add a tiny bit of orange juice if dry.

Rest about 15 minutes if wanted. Traditionally, roll walnut-sized pieces into ovals.

Or roll out to about half an inch thick, oiling the rolling pin if sticky and adding no extra flour.

Cut with a two-inch round or heart cutter, cutting close together; place on a parchment-lined baking tray and pierce the tops with a fork in a pattern.

Gather and reroll the scraps until all the dough is used.

Bake at 350F about 35 minutes, until golden all around (30 to 35 minutes is the general time; watch for hot spots).

As soon as they come out, put all the cookies in one pan and pour all the syrup over them.

Let them soak; after 10 to 15 minutes flip them so both sides soak, and serve after about an hour.

Topping: blitz three-quarters to one cup walnuts with a heaping teaspoon of ground cinnamon and a quarter to half a teaspoon of ground cloves in a food processor until finely ground; sprinkle over.