Recipe by: From "The Honey Cookbook" by Juliette Elkon.
Heat honey in saucepan until thin. Mix rye flour and cake flour and
heat in separate pan, shaking constantly so it does not change color.
Remove honey from heat. Add flour mixture to it gradually, beating
constantly. Continue beating with large spoon until dough comes off it
easily. Shape as desired and cut with round cutter. Bake in moderate over
(350) on buttered sheet until well browned. They will keep indefinitely.
Author's note: This is a stiff, chewy, flat cookie with excellent
flavor - wonderful for children.
