👨‍🍳 Instrukcje

1. 1

   In a saucepan, heat the honey with the icing sugar and spices until the sugar dissolves. Let the mixture cool slightly.

2. 2

   In a large bowl, combine the flour and the cooled honey mixture. Knead until the dough comes together and pulls away from the sides of the bowl.

   💡 Wskazówki profesjonalistów: The dough should be stiff. If too sticky, add a little more flour; if too dry, a tiny bit more honey or water.
3. 3

   Wrap the dough tightly and let it rest in the refrigerator overnight (or at least 4 hours).

   💡 Wskazówki profesjonalistów: Chilling the dough makes it easier to roll out thinly and hold imprints.
4. 4

   Preheat your oven to 280°C (535°F).

5. 5

   On a lightly floured surface, roll out the dough very thinly, about 2 mm thick.

   💡 Wskazówki profesjonalistów: Work with a portion of the dough at a time, keeping the rest chilled.
6. 6

   Lightly brush your cookie stamps or molds with neutral oil. Press the molds onto the dough to create the designs.

   💡 Wskazówki profesjonalistów: Ensure the impression is clear and deep.
7. 7

   Cut out the Tirggel shapes or carefully remove the impressed dough from the molds.

8. 8

   Bake for approximately 2 minutes, or until the edges are lightly golden and the cookies are firm.

   💡 Wskazówki profesjonalistów: Watch them closely as they bake very quickly. They will firm up as they cool.
9. 9

   Let the Tirggel cool completely on a wire rack.

   💡 Wskazówki profesjonalistów: They are best enjoyed after a day or two, allowing the flavors to meld.