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!
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
1/2 cup sesame seeds, white
melted butter, about 1 tablespoon
- 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.