• Preheat the oven to 180° C (356° F) Fan.

For the syrup:

• Place a pot over medium to high heat. Add the water, granulated sugar, cinnamon sticks, and orange rind. Allow the mixture to come to a boil and simmer for 4-5 minutes.
• As soon as the sugar has melted, remove the pot from the heat and add the honey. Stir and set syrup aside until completely cooled.

For the dough:

• Place the olive oil, sunflower oil, cognac, orange zest, orange juice, and granulated sugar in a large bowl. Mix thoroughly with a hand whisk.
• In another bowl, place the soft flour, baking powder, baking soda, ground cloves, ground cinnamon and mix with a spoon.
• Gradually add the olive oil mixture to the flour mixture and mix thoroughly by hand. DO NOT mix for too long or else the oil will start to seep out of the cookie dough.
• Shape the cookie dough into 30 g/1 oz round cookies and transfer to a baking pan lined with parchment paper.
• With a fork, pierce the top of the cookies, so they cook faster and also soak up the syrup easier.
• Bake for 20-25 minutes, until golden brown and crispy.
• When ready, remove from the oven and immediately drop the cookies into the cooled syrup. Allow them to soak for 10 seconds.
• Remove the cookies from the syrup with a slotted spoon and transfer to a serving platter.
• Sprinkle the Melomakarona cookies with ground walnuts, allow them to cool completely and serve.