Tirggel biscuits

Tirggel biscuits

Total: 12 hr 50 Min. | Active: 45 Min.
vegetarian, lactose-free
Nutritional value / piece: 56 kcal
, Carbohydrate: 13 g
, Protein: 1 g

A centuries-old classic from Zurich that smells of cinnamon and honey. Tirggel biscuits may be hard – and strong teeth are definitely an advantage – but they are incredibly moreish. They are traditionally stamped with city motifs. The wooden stamps are oiled and then pressed into the dough to give these biscuits their classic look. For this recipe, we can simply use cookie stamps or wooden skewers to give these biscuits our own unique look.


30 pieces


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

Honey mixture

200 g liquid honey
50 g icing sugar
1 tbsp rose water (Coop Vitality pharmacies)
½ tsp cinnamon
1 pinch ginger powder
1 pinch ground cloves
1 pinch nutmeg


250 g white flour

Tirggel biscuits

a little white flour
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How it's done

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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.


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.

Good to know
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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