Classic Melomakarona with Semolina: Greek Christmas Cookies

Preheat the oven to 180°C. Line 2 baking trays with parchment paper.

In a saucepan combine the sugar, water, cinnamon, and orange peel. Bring to a boil and as soon as the sugar dissolves add the honey. Remove from the heat, stir and set aside to cool.

Combine all of the dry ingredients in a large bowl and whisk them together. In another bowl, combine all of the wet ingredients and whisk together. Make a well in the center of the dry ingredients and pour the wet ingredients into the bowl. Gently mix together until a dough has formed. Do not over-mix or the cookies will become oily.

Take a piece of dough (walnut-sixed, about 35g - 40g) and roll it in your hands. Form it into an oval and then press the tips in so that they are rounded and they don't burn. Place the dough on the prepared baking trays and then flatten the tops a bit. Pierce the top of each cookie with a fork to create a decorative pattern.

Bake on the center rack of the preheated oven for 20-25 minutes or until golden and crisp.

Using a slotted spoon immediately dip the hot cookies (about 4-5 at a time) into the cool syrup. Let them soak for 20-25 seconds flipping them over a few times. Transfer the cookies to a serving tray and pour the remaining syrup on top.

Combine all of the topping ingredients into a small bowl, mix them together and sprinkle over the cookies.