I came across this ancient Roman snack when I was doing some research into snacks that were made during the Roman times for a play that my daughter’s class was doing when she was in Grade 5, a long time ago now.
Besides these snacks,

I made these Raspberry cheesecake – Minis to celebrate my daugher’s birthday at the banquet as well as

the usual fruit platter of grapes, plums & apples and

vegetables, herbs & spices used in their meals, as displays for their Roman Banquet.

Now to the recipe for Itrion, which uses honey and sesame seeds. I cannot find the site where I obtained this recipe from, fortunately, I had copied it down on paper!

Ingredients:
2 1/2 cups plain / all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1/2 cup unsalted butter, softened

1/2 cup honey

2 eggs

1/2 cup sesame seeds, white

melted butter, about 1 tablespoon

Method:

• Preheat oven to 190ºC (375ºF)
• Combine the dry ingredients (flour, baking powder, baking soda & salt) in a mixing bowl.
• Add butter (softened), honey & eggs in a separate mixing bowl. Combine, mix or beat the mixture till it comes together.
• Add the dry ingredients to the egg mixture in portions, stirring at each addition.
• Once the mixture is combined, chill in the fridge for about an hour or until it is firm to the touch.
• Time to shape the dough into 2.5cm or 1″ balls. Just pinch off the dough or use a spoon to help you. You can shape the balls by rolling between your palms or roll in a spoon to help you get a more or less ball shape, it doesn’t have to be perfect!
• Place the balls on a lined baking sheet, spaced about 2-3″ (5-8cm) apart. Flatten the balls slightly. You can use your fingers or the bottom of a glass.
• Bake for 10 minutes or golden brown in colour.
• While the cookies/biscuits are still warm, brush the tops with some of the melted butter & roll in the sesame seeds (in a bowl).
• Cool on wire rack.