Preheat the oven to 160ºC/gas mark 4.

Use a small bowl and mix the tahini, caron molasses, sugar and a pinch of cinnamon. If too dense and sticky add a few drops of olive oil but the tahini oil should be enough.

In a large bowl, mix together the flours and sea salt. Make a well and pour in the olive oil.

Measure the water in a jug, it should be lukewarm, it shouldn’t burn you when you touch (otherwise it will kill the yeast). If happy with the temperature, add in the yeast and dissolve. Transfer into the flour well and use a fork to mix together.

You should get a smooth, elastic dough, not too sticky. You can add a bit of flour or water to adjust if needed but these measurements normally work fine.

Let the dough reast for 30 minutes.

Return and dust your worktop with a bit of flour.

Open the dough flat into a sheet and add the tahini paste on half, then fold.

Cut in 2 cm stripes, either using a knife or a pastry wheel; twist and fold each ribbon of dough to form a swirl.

Bake the tahinopites at 160C (gas mark 4) for around 25 minutes, until golden and cooked through.

Drizzle immediately with honey and top with sesame seeds.