In a large bowl, combine the flour, sugar, cinnamon, and salt. Mix well.

Add the orange juice, olive oil, and brandy to the dry ingredients. Mix until a dough forms.

Transfer the dough to a lightly floured surface and knead until smooth.

In a saucepan, add the sesame seeds and cover with water. Place over medium heat and bring to a boil. Once it begins to bubble up through the sides, remove from heat and pour into a strainer. Spread them out on a tea towel, laid flat on your workbench.

Divide the dough into two equal portions and roll each into a cylinder.

Roll one cylinder in the sesame seeds, coating it evenly. Place on a firm surface and gently roll and press to embed the seeds further.

Repeat with the second cylinder.

Place both coated cylinders on a lined baking tray. Gently press each cylinder to flatten slightly, taking care not to press too hard.

Lightly score the flattened cylinders with a knife, being careful not to cut all the way through the dough.

Bake in a preheated oven at 160°C (fan-forced) for 30 minutes.

Remove from the oven and, using a serrated knife, cut the cylinders into individual pieces. Stand the pieces upright on the baking tray.

Reduce the oven temperature to 100°C (fan-forced) and bake for an additional 30 minutes.

Remove from the oven and transfer the paximadia to a cooling rack. They may be slightly soft initially but will harden as they cool.

Serve with a nice Greek coffee – it's bloody beautiful, mate .