Ingredients for the syrup
In a medium bowl, mix the melomakarona mixture, with the vegetable oil and the water. Stir for 2 minutes until the mixture forms a dough that is not too loose but not quite firm either. It will be dense and wet but not sticky.
To roll cookies, pinch a portion of dough off about the size of a walnut. Shape in your palms into a smooth oblong shape, almost like a small egg. Place on an ungreased cookie sheet.
Preheat the oven to 170°C and bake for 30 mins
Preparation for the syrup:
In a saucepan, combine all the ingredients. Bring the mixture to a boil then lower the heat and simmer uncovered for about 10 minutes. If you want you can add a big spoon of honey.
For crunchy melomakarona: Let them cool for 10-15 minutes and float the cookies in the syrup and allow them absorb syrup on both sides, for 1 minute
For juicy melomakarona: Float the warm cookies in the syrup (room temperature) and allow them absorb syrup on both sides, for 1 minute