Mix the sugar, honey and one cup of water in a saucepan. Add the lemon, cut in half, and boil the syrup over medium heat for 8-10 minutes. Remove the syrup from heat and allow it to cool. Prepare the Fourfourakia according to the instructions. Heat the vegetable oil and fry the Fourfourakia until they turn golden in colour. Dip Fourfourakia in the syrup, allowing them to absorb the syrup for a few minutes and serve on a platter. When you finish making all the Fourfourakia, sprinkle with grated walnuts and cinnamon and serve.

For making Crispy "Windmills":
Place the square shortcrust pastry sheet on a clean surface and cut it diagonally, starting from both opposite corners and moving towards the centre of the sheet without however cutting it all the way (leave a few millimetres at the centre).
Fold every other edge into the centre of each pastry sheet. Slightly press the folded edges lightly together to stick.