Moustokouloura: grape molasses, honey and chocolate biscuits

In a large mixing bowl whisk together the plain flour, baking powder, bicarbonate of soda, ground cinnamon, ground cloves and fine salt and leave to one side. In the bowl of a free-standing mixer, using a beater attachment, mix together the petimezi, oil, honey and orange juice. When the liquids are completely combined, add half the dry ingredients and combine using the beater attachment (you can also do this by hand). Add the remaining flour mixture, and mix together just enough to bring it together. Turn it out onto a lightly oiled worktop, and leave to rest for 30 minutes.

Preheat your oven to 190°C/fan 170°C/gas mark 5 and line two baking sheets with greaseproof paper. Divine the dough in half, then half again. Split each quarter into nine or 10 small balls. Roll a ball of dough into a sausage about 12cm long, then join the ends to form a circle or roll into a swirl, then place on a lined baking sheet. Continue with all the dough. Bake for about 13–15 minutes, or until just lightly golden, then leave to cool on the trays for 10 minutes, before transferring to a cooling rack.

When the biscuits have cooled, break up the chocolate into small, even pieces and melt in the microwave or in a heatproof bowl set over a pan of simmering water. Stir until glossy and smooth. Place the toasted sesame seeds in a bowl (if using hazelnuts, chop them very finely first). Half dip a biscuit into the melted chocolate then sprinkle with the sesame seeds or chopped hazelnuts and a little pinch of flaky sea salt. Transfer to a cooling rack to set, then repeat with all of the biscuits.