FOR THE SYRUP: (MUST BE IN ROOM TEMPERATURE)

2 AND A HALF CUPS OF SUGAR

2 CUPS OF WATER

3 SOUP SPOONS OF HONEY

1 SOUP SPOON ORANGE, TANGERIN, LEMON PAPAYIANNIDES MARMALADE

1 CINNAMON STICK

MELOMAKARONA:

1 AND A HALF GLASS OF OLIVE OIL  (1/2 MAIZE AND 1/2 OLIVE OIL)

1/2 GLASS OF ORANGE JUICE

1/2 GLASS OF SUGAR

1/2 TEASPOON OF BAKING SODA

1 KILO FLOUR

CINNAMON

GRATED WALNUT

– IDEALLY MAKE THE SYRUP THE PREVIOUS DAY

– PUT THE INGREDIENTS FOR THE SYRUP EXCEPT THE HONEY AND THE MARMALADE TO BOIL

   OUT OF THE FIRE WE ADD THE HONEY AND THE MARMALADE

– IN A BOWL WE MIX THE INGREDIENTS WITH A SPOON FOR THE MELOMAKARONA WITHOUT THE FLOUR

– WE ADD THE FLOUR SLOWLY AS YOU MIX

– THE DOUGH SHOULD NOT BECOME TIGHT

   DON’T OVERMIX BECAUSE IT WILL BECOME “OILY” AND WE DONT WANT THAT

– BAKE THE MELOMAKARONA, PUT THEM IN AN OVEN PAN, NOT VERY CLOSE TO EACH OTHER

– PRESS IT WITH YOUR FINGER TO MAKE A DENT AND PIERCE THEM WITH A SPOON

– BAKE ONE OVEN PAN AT A TIME AT 180 DEGREES CELCIUS FOR 30 MINUTES

– PUT THEM HOT AS THEY ARE IN THE SYRUP FOR 15 SECONDS A FEW PIECES AT A TIME

– DRAIN THEM IN A COLANDER

– SPRINKLE GRATED WALNUT