6 cupful flour
1 cupful whey or sour milk
2-3 eggs
8-10 tblsps sugar
poppy seeds
butter
salt

Sift the flour and stir in the eggs, add the sugar, salt, washed poppy seeds, creamed butter and make a dough by gradually adding the whey, then set it aside for 20-30 minutes. Roll the dough into a sheet 1-1.5 cm thick, cut it into rounds and halfmoons. Cook the cakes on a buttered baking pan. Pour thin honey over the cakes or dust them with sugar rubbed together with poppy seeds. The whey may be substituted for milk or sour milk.