Baked with plenty of top heat, the Tirggel brown on the top, but remain pale at the bottom – that’s how it should be.
Makes about 120 small Tirggel 6 cm in diameter
- 500 g honey
- 100 g powdered sugar
- 1 teaspoon of cinnamon
- 1 pinch of clove powder or ginger powder
- 2 tablespoons of rose water
- 600 g of flour
- Oil for the tin and the molds
- Flour for the tray and the molds
- In a metal bowl, mix honey, powdered sugar, cinnamon, powdered cloves and ginger, and rose water.
- Heat the ingredients in the bowl over a hot water bath until the powdered sugar and the sugar crystals of the honey have dissolved.
- Add the flour and mix everything well. The dough should come off the bowl, otherwise, add a little flour if necessary.
- Coat the baking sheets thinly with oil and dust with flour.
- Roll out the dough 2 mm thick. Coat the model very thinly with a little oil. Cut a piece of dough to the size of the model used. Press the dough onto the model, then loosen it carefully. Cut the edges to size or cut them out with a suitable cutter and place on the prepared baking sheets.
- Preheat the oven to the highest grill setting possible.
- Bake the Tirggel on the topmost groove under the grill until they are beautifully golden brown on the top, but still pale on the underside, but baked. Turn the tray once for a more even browning of the Tirggel.
If you don’t own a model for the Tirggel or don’t want to buy one, you can cut the dough into squares or triangles with a knife or cut it out with a round or wavy cookie cutter. For Tirggel, models with an outlined and not very deep relief motif are best suited.
Durability of Tirggel
The Tirggel can be kept for about 3 weeks in a well-sealed jar.
You can read more about swiss cusine its diversity, here.
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