Chabakia (honey cakes)

Making dough: grind almonds in a food processor. Sesame seed in a dry frying pan until golden brown. Top bowl flour and mix with almond flour, two thirds of sesame seeds, baking powder and cinnamon.

Yeast roasting in 2 tbsp lukewarm water and also saffron soaking. (In microwave) melt butter. In bowl of saffron-yeast mixture, egg, vinegar and pinch of salt stir in melted butter.

Mix butter mixture with fingertips with flour. Add a few more spoonfuls of water and knead the dough quickly into a supple dough. Let dough rest for 10 minutes and then divide into balls as large as oranges. Place dough balls in plastic bag or plastic wrap to prevent drying out. Dough dough rolls roll out on floured sheet to a 2 mm thick dough sheet.

Bars 18 cm long and 2 cm wide out of dough cutting. Make 'wokkels': roll each bar twice loosely, fold the lower part over the wokkel and press on top. Store under plastic film.

Baking cookies: Heat oil to 180 ºC in (frying) pan. Bring low water to a boil in a large pan. Drain the honey from pots in a small pan. Place small pan in pan with boiling water and heat honey on very low heat (do not boil!).

Biscuits (chabakia) in small portions fry golden brown. In each case, remove the portions with skimmer from frying oil and drain on kitchen paper. Chabakia with another slotted spoon in honey let glide and let drift, so they can absorb honey. Take biscuits from honey, lay them side by side on a large scale and sprinkle generously with sesame seed kept behind.