Tirggel

Ingredients

• 250 g honey
• 50 g cane sugar
• 0.5 tsp cinnamon
• 1 pinch cloves powder
• 300 g flour

Instructions

1. 1.

   Grease the Tirggel mold if needed; Springerle molds can also be used.

2. 2.

   Prepare a bain-marie, then place honey, sugar, cinnamon and cloves in a metal bowl and warm over it until the sugar dissolves.

3. 3.

   Add flour and mix well. The dough should release from the bowl; if not, fold in more flour as needed.

4. 4.

   Brush two baking sheets lightly with oil and dust with flour. Preheat oven to 250 °C (220 °C fan‑forced; gas: highest setting 4 or 5).

5. 5.

   Roll out the dough to about 2 mm thickness. Brush the mold lightly with oil. Cut dough pieces to match the mold size, press onto the mold, then carefully release. Trim edges or use a cutter and place on prepared sheets.

6. 6.

   Bake Tirggel on the top rack under the grill until they are golden brown on top and still pale underneath; rotate the sheet once for even browning.

7. 7.

   Cool Tirggel on a wire rack for about 10 minutes before serving.