Boil 2 cinnamon sticks for 5’ and keep 1/2 cup cinnamon juice. Let it cool off. Place the sesame in a pan in low heat and roast it for a few minutes until it turns brown. Let it cool off. Roast the flour (1.200 gr with baking powder). Stir the sugar with the oil in the blender for 5’ until the mixture turns white. Dissolve the baking soda in the juice and add it to the oil. Add the cinnamon juice, the tsipouro and the flour. Add 1 kg directly and the rest of it gradually (approximately 1.200 gr flour in total). The dough must be oily and soft. Do not knead them too much because the cookies may not become soft. Shape the cookies and dip them in the sesame. Place them in sheets and boil them for 30´-35’ in a well preheated oven at 160° C, until they turn brown.

EXTRA TIPS
Dissolve the soda in the fresh juice but do it at the last minute as the reaction begins immediately. Stir the sugar with the oil very well so that the sugar melts before we bake it. Roast the sesame for extra flavor and perfume. The less we knead the dough the softer they become. Baking time: 35´