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HERE IS A START TO THE BOOK                                                                                                        Greek recipe.  Melomakarona (honey cookies)

Main

150 ml olive oil

80 g sugar

4 tablespoons brandy

juice of 1 orange

½ teaspoon cinnamon

400 g self-raising flour

pinch of salt

½ teaspoon bicarbonate of soda

Syrup

1 teacup honey

120 g sugar

150 ml water

Topping

2 teaspoons cinnamon

170 g shelled walnuts, coarsely chopped

Beat the oil and sugar well, add the brandy, orange juice and cinnamon and blend. Sift the flour with a pinch of salt and the soda and add it gradually into the oil and sugar mixture, mixing it with a spoon. Knead the dough well for about 10 minutes. If too sticky, add 1-2 tablespoons more flour and mix it well. Knead until it feels soft and pliable. Flour your hands and take egg-sized portions of dough. Roll and shape them into small oval shapes. Place on an unbuttered baking sheet, and flatten them with the palm of your hand. Bake in a pre-heated oven, gas no. 4/ 350 grades F/ 180 grades C), for 25 minutes. Let them cool and harden for 24 hours before dipping them in the honey syrup.

Prepare the syrup by mixing in a saucepan the honey, sugar and water. Bring slowly to the boil, skim with a spoon, then simmer for 4-5 minutes. Dip the cold melomakarona in the hot syrup, three or four at a time only. Let them stand for 1 minute and take them out with a slotted spoon. Place on a decorative platter and immediately sprinkle with a little cinnamon and chopped walnuts. If they are not consumed during the next 3-4 days they should be kept in airtight tins, like biscuits.