Tirggel biscuits
Ingredients
for 30 pieces
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 |
a little | white flour |
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.
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