Chebakia Platter (Sesame and Honey Cookies)

Dough

• 120 g Sesame seeds
• 350 g Plain flour
• 2 tsp Ground cinnamon
• 1 tsp Anise seeds
• 1 tsp Fine sea salt
• 1 pinch Dried saffron threads
• 60 g Unsalted butter
• 1 Egg
• 30 ml Orange Blossom Water
• 10 ml Apple cider vinegar
• 90 ml Water

Frying and honey coating

• 900 ml Sunflower oil
• 350 g Honey
• 15 ml Orange Blossom Water
• 30 g Sesame seeds

1. Toast 120 g of the sesame seeds in a dry frying pan over a medium heat for 3 to 5 minutes, stirring, until fragrant and lightly golden. Tip onto a plate to cool completely, then crush to a coarse powder using a mortar and pestle. Keep the remaining 30 g sesame seeds aside for finishing.
2. In a mixing bowl, combine the plain flour, crushed toasted sesame, ground cinnamon, anise seeds, fine sea salt and saffron. Melt the unsalted butter until just liquid and let it cool slightly, then rub it into the flour mixture until evenly coated. Make a well in the centre.
3. Beat the egg with 30 ml orange blossom water, the apple cider vinegar and most of the water, then pour into the well. Mix to a firm dough, adding the remaining water a little at a time only if needed, until it comes together and feels supple rather than sticky. Knead for 8 to 10 minutes until smooth and elastic.
4. Cover the dough and let it rest at room temperature for 30 minutes so it rolls cleanly. Meanwhile, warm the honey in a saucepan over a low heat until fluid, then stir in the remaining 15 ml orange blossom water and keep it barely warm. Set up a tray for the finished cookies.
5. Divide the dough into 4 pieces and keep the pieces you are not using covered. Roll one piece thinly on a lightly floured surface, about 2 mm thick, then cut into rectangles about 6 x 4 cm. Make 4 parallel slits down the centre of each rectangle, leaving the ends intact.
6. To shape, thread your fingers through the slits, pinch the ends together, then turn the dough inside out to form a flower-like shape with layered folds. Repeat with the remaining dough, keeping shaped pieces covered as you work so they do not dry out. Aim for evenly sized pieces so they fry at the same rate.
7. Heat the sunflower oil in a large pot to 170°C (340°F). Fry the chebakia in batches for 4 to 6 minutes, turning gently, until deep golden and cooked through. Lift out with a slotted spoon and let excess oil drip back into the pot for a few seconds.
8. While still hot, dip each fried cookie into the warm honey, turning to coat well, then lift out and let the excess drip off. Sprinkle with the reserved sesame seeds while the honey is tacky. Leave to cool completely before serving on a sharing platter.

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