Heat a 25 cm / 10-inch dry skillet over medium heat. Add the black sesame seeds and toast, stirring constantly, for 4 to 5 minutes until fragrant and the seeds start to pop. Watch closely, they scorch fast once they get going and burnt seeds taste bitter.

Pour the toasted seeds onto a plate and let them cool for 10 minutes.

Transfer the cooled seeds to a spice grinder or mortar and pestle. Grind in short pulses until you have a fine, dry powder, about 20 to 30 seconds. Stop as soon as it looks powdery, over-grinding turns it into sesame paste.

Warm the honey for 10 seconds in the microwave, or set the jar in warm water, until it loosens and pours easily.

Add the sesame powder and salt to a mixing bowl. Pour in the warm honey and mix with a spoon, then knead with your hands for 1 to 2 minutes until the dough holds together like soft clay. Add another 1/2 tsp honey if it feels dry and crumbly.

Brush the cavities of a dasik mold lightly with the toasted sesame oil so the cookies release cleanly.

Pinch off pieces of dough about 10 g each and roll into small balls. Press each ball firmly into a mold cavity, then pop it out right away onto a plate.

If you don't have a mold, roll the dough into small balls and press a fork pattern into the top of each one instead.

Let the pressed cookies sit uncovered for 10 minutes so the pattern sets and the surface firms up slightly. Serve with tea.