Tirggel biscuits

Tirggel biscuits

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  • Preparation:
  • Total:
  • Serves: 30 persons



  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    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.
  4. Step 4

    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.