Tirggel

• 450 grams honey- I used local wildflower honey
• 100 grams powdered sugar
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground ginger
• 1 tsp ground coriander
• 1 tsp ground anise
• 1 1/2 Tablespoons rosewater
• 700 grams all purpose flour
• Oil to coat cookie molds

1. Preparation:
2. In a double boiler, place honey, powdered sugar, spices and rosewater together. Stir until all of the sugar has dissolved and the honey mixture is thin. Set to the side to cool but not completely. Place flour into a bowl and make a well. Pour the cooled honey into the flour and fold together with a wooden spoon to make a dough. You may need to knead the remaining flour into the dough. If you're short on time, place the dough into the refrigerator for one hour otherwise, as the original recipe indicates, let cover the dough and cool overnight at room temperature.
3. Set the oven to broil. Place the rack on the top shelf. Line one cookie sheet with parchment paper.
4. Roll out portions of the dough on a prepared surface to 2mm thick or thicker depending on the size of the mold. The cookies will be quite thin. Oil the Springerle or Tirggel mold with a sweet oil, I used almond oil. Re-oil mold as needed. Spraying your mold with a non-stick olive oil spray works well too to prevent the dough from adhering to the mold. Print cookies, cut them out with a cookie cutter, and place them on prepared baking sheets.
5. Broil cookies 2-3 minutes until the relief of the cookie turns golden brown and the underside of the cookies are white. Cookies burn very easily so watch them carefully as they broil.
6. Remove cookies from baking sheet and repeat the broiling process one sheet at a time. Place a fresh sheet of parchment paper on the sheet every

honey, powdered sugar, ground cinnamon, ground cloves, ground ginger, ground coriander, ground anise, rosewater, flour, molds

Taken from www.epicurious.com/recipes/member/views/tirggel-51564561 (may not work)