Steam 1 tbsp of poppy-seed in boiling water for 15-20 mins. Pour the boiling water off, and then drain the poppy-seeds on the paper napkin.
Grind 1 tbsp of honey with an egg; add the drained poppy-seeds. The liquid honey should be used.
Melt the dairy butter, and then add it to honey, egg and poppy-seeds. Pour the vodka or medovukha, stir the mix up.
Add the flour, grind it well and make dough. The dough should be stiff and thick. Roll out 2-3mm thick poppy-seed dough.
Put the dough on the baking parchment brushed with butter. Make the rhomb-shaped cuts. Heat oven to 160C, bake it for 30-40 mins until it has a golden crisp.
Rinse and pour the boiling water over the remaining poppy-seed for 15-20 mins. Pour off the boiling water, drain the poppy-seed on napkin, grind the poppy-seed with hands or in coffee-mill, and slowly add water until it reminds of liquid sour cream.
Combine the ground poppy-seed with remaining honey.
Break the baked dough along cuts, and then cover it with honey syrup. Set it aside for an hour that the dough could soak in the honey syrup. The longer the baked dough will be soaking in the syrup, the tastier the shulicks will be.
It is better to serve honey shulicks with milk.