Cakes of Light

Ingredients:
Half a gallon (2 litres) of port wine
One & half cups of wholewheat flour
Honey (to taste)
One & a half tablespoons of olive oil
Abramelin oil (to taste - not much!)
Other ingredient (see AL III, 23 & 24)
Procedure:

Heat the wine at the lowest heat possible. Steam should be rising, bur it should never boil. It takes approximately five hours. At the end you should have about a quarter of an inch (half a centimetre) of goo at the bottom of the pot.

Preheat the oven to 300 F (150 Celsius). In a mixing bowl add the flour, honey, wine goo, olive oil, Abramelin oil, and other ingredient. Knead until it becomes cookie dough - this takes a while. Add more flour if it's too sticky.

Roll out the dough on to a floured surface. Flour the rolling pin and your hands too. When the dough has been flattened out, cut into cakes using a small circular cutter - a pill bottle top or lipstick top is ideal.

Place cakes on floured sheet and bake them in the oven for no more than five minutes. Usually 3 - 4 minutes is enough. The cakes won't look done when you take them out - just let them cool for a while.