Tirggel
Intro
The origins of this delicious honey biscuit reach back to about 2500 BC. In Switzerland, until the 19th century, only Zurich city bakers were permitted to make the biscuits, and to this day most Tirggel still depict subjects relating to Zurich. Today, happily, anyone may bake these classic biscuits and decorate them in any way they wish.Incidentally, Tirggel also make an ideal snack during endurance sports.
Rezept
Preparation time: approx. 70 min.
Chill dough: approx. 2 days
Baking time per tray: 4–6 min.
Produces approx. 25 biscuits
| 7 oz | forest honey, heated in a pan |
| 1.8 oz | icing sugar |
| 1/2 teaspoon | cinnamon |
| 1 pinch | ground ginger |
| 1 pinch | nutmeg |
| 1 pinch | ground cloves |
| 1 tablespoon | rosewater*. Mix all together and heat, stirring continuously, until liquid. Remove pan from heat and allow to cool. |
| 8.8 oz | flour. Put in a bowl, add honey mixture and knead into a soft, smooth dough. Wrap in clear film and chill in fridge for approx. 2 days. |
| 200 g forest honey |
heated in a pan
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|---|---|
| 50 g icing sugar |
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| 0.5 teaspoon cinnamon |
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| 1 pinch ground ginger |
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| 1 pinch nutmeg |
|
| 1 pinch ground cloves |
|
| 1 tablespoon rosewater* |
Mix all together and heat, stirring continuously, until liquid. Remove pan from heat and allow to cool.
|
| 250 g flour |
Put in a bowl, add honey mixture and knead into a soft, smooth dough. Wrap in clear film and chill in fridge for approx. 2 days.
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| *rosewater is available from pharmacies. Substitute: none. |
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0 g fat, 1 g protein, 15 g carbohydrate