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Place all syrup ingredients into a small pot over medium heat. Allow the syrup to boil for approximately 20-25 minutes or until it thickens slightly. Set aside and allow to cool.
Preheat oven to 170°C. Slowly stream the wet ingredients into the dry stirring gently with your hands, forming a dough. The dough should not be sticky. If it is, add little flour. Do not over work the dough as the oil can begin so seep out.
Using your hands, roll out a heaped tablespoon of dough into an oval then pinch to point each end. Place the Melomakarona onto a lined baking tray and press a fork gently down onto them. Transfer to the tray to the oven and bake for approximately 20-25 minutes and until golden brown.
Once they’re ready remove from the oven, allow them to sit for approximately 10 minutes. Place the now warm Melomakarona into the cooled syrup and allow it to soak for a minute or two. Arrange onto a platter, drizzle with extra honey if you wish and sprinkle generously with chopped walnuts.