Preheat the oven to 160 degrees.
In a bowl, mix the sugar with the oils until the sugar is diluted.
In a separate bowl, add the baking soda to the orange juice and raki, mix, and set aside.
Pour the remaining ingredients together in a large bowl and lightly mix.
Add the other two mixtures (the sugar with the oil and the orange juice with baking soda mixtures) slowly into the dry ingredients and knead well. The more you knead, the lighter and fluffier the dough will be, this is something we want!
Shape the dough into the traditional oblong shape of melomakarona, but don’t make them too big because they will double in size once baked.
For the same reason, make sure you leave enough space between them when you place them in the baking tray.
Bake them for 20-25 minutes or until they turn a light brown.
Remove from oven and let them cool well. When they have cooled well, prepare the syrup.