Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Honey mixture
Dough
Tirggel biscuits
How it's done
Honey mixture
Place the honey in a thin-side bowl along with all the other ingredients up to and including the nutmeg, suspend the bowl over the gently simmering bain-marie, ensuring that the bowl does not touch the water. Warm the honey, stirring until the sugar has dissolved, then remove the bowl from the pan and allow to cool slightly.
Dough
Add the flour to the honey mixture, knead to form a soft, smooth dough. Wrap the dough in cling film, leave to rest at room temperature for approx. 12 hrs. or overnight.
Tirggel biscuits
On a lightly floured surface, roll out the dough in batches to approx. 3 mm thick. Cut out squares, triangles or circles and place on a baking tray lined with baking paper. Decorate using a wooden skewer.
To bake
Approx. 5 mins. on the top shelf of an oven preheated to 240°C (top heat only). Remove from the oven, leave the biscuits to cool on a rack.
| Tip: | Make sure the biscuits don't become too dark while baking. |
|---|---|
| Tip: | Instead of using a wooden skewer, decorate the Tirggel biscuits with a floured cookie stamp. |
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