Ingredients for 140-160 biscuits:
½ cup white sesame seeds
½ cup poppy seeds (or black sesame)
1 ½ cup sugar
120 g flour
1 teaspoon ground mahleb
½ cup freshly squeezed orange juice
½ cup butter or oil
Mix all dry ingredients of the second group, quantity divided by two, in two separate bowls. Then pour all poppy seeds in one of the bowls (and maybe 1-2 tablespoons extra sesame to have a bi-color effect) and all the sesame seeds in the other bowl. Then add, again divided by two, the melted butter and fresh juice. Stir until smooth.
Preheat oven to 180°C and line a large baking dish with parchment paper. Make small piles of the mixture using a spoon (in quantity as a hazelnut). Space well because the piles change a lot. From a hazelnut dose, you get a tile of 4-5 cm in diameter.
Bake for 4-5 minutes. About 30-40 seconds after taking the dish out of the oven, remove the biscuits from the dish and wrap them around a rolling pin to give them the shape of a tile. Once cooled and hardened, remove them.
These seed tiles remain crisp up to 3-4 weeks, provided they are stored in a cookie jar.
HAPPY BIRTHDAY, MY BEAUTIFUL FAIRY!!!