Tirggel

Tirggel cookies are another type of cookie where you can use Springerle or Speculaas molds. Tirggel cookies are toasted on one side, white underneath and demand to be dunked in tea or coffee. They are flavored with anise, cinnamon, ginger, coriander, and are kissed with the slightest bit of rosewater. The dough is very easy to make and can be made without a mixer. 

I've translated the recipe from the bakers at Honegger-Tirggel, Swiss bakers who distribute and sell their Tirggel cookies all over the world during the Christmas season. It is a traditional Swiss/German cookie. They have provided home bakers a recipe to try.  If you have grown up enjoying Tirggel cookies, please comment and share your story or recipe.
Tirggelfrom Honegger-Tirggel
Yield varies depending on the size of the cookie mold

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 moldsWhile I tried to stay true to the original recipe's directions I have adapted the preparation and made additional suggestions. The original recipe can be found on the Honegger Tirggel website.
 

Preparation:

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.

Set the oven to broil. Place the rack on the top shelf. Line one cookie sheet with parchment paper.

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.

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.

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 time you bake. Place cookies on a cooling rack to cool completely. Cookies will improve in flavor the next day. Cookies will be tough, not soft and demand to be dunked in tea or coffee. 

Recipe Source: http://www.chroniclesofthyme.com/1/category/springerle/1.html