Tirggel

Instructions

1. Heat the honey in a pan. Add everything except the flour and bring to the boil while stirring. Then leave to cool slightly.
2. Knead the flour with the lukewarm honey mixture to form a soft and smooth dough.
3. Leave to rest in the fridge for 2 days, wrapped in cling film.
4. Remove the dough from the fridge approx. 1⁄2 hour before rolling out.
5. Preheat the oven to 230°C top/bottom heat.
6. Knead the dough until it is smooth. Roll out to a thickness of 4-5 mm.
7. Press into moulds with floured cakes and cut out. You will need considerably more flour than for anise biscuits so that the mixture doesn't get stuck in the mould.
8. Bake for 4 minutes on the top shelf. Then leave to cool on a wire rack.