Honey Balls or tayglach (tah-glahgh) are a Jewish sweet traditionally eaten over the New Year. They are made in a number of shapes, cut in squares, heaped in mounds, rolled into balls or tied in knots and are either baked or boiled in honey. large eggs
1 teaspoons ground ginger
1 tablespoon vegetable oil
8 oz. flour
1 lb. clear honey
8 oz. sugar
4 oz. chopped nuts
In a medium-sized mixing bowl, beat the eggs lightly with a fork or wire whisk. Stir in 1 teaspoon of the ginger and the oil. Stir in the flour to make a smooth, stiff dough.
Break off small pieces of the dough and roll them between the palms of your hands to make small balls about f-inches in diameter. Set aside.
In a large heavy saucepan, combine the honey, sugar and the remaining ginger over low heat. Stir the mixture until the sugar dissolves. Increase the heat to high and bring the syrup to the boil. Add the balls, dropping them in a few at a time so that the syrup continues boiling. Boil for 10 minutes.
Cover the pan, reduce the heat to moderate and continue cooking the honey balls, stirring occasionally, for a further 35 to 40 minutes or until they are golden brown. Make sure that the syrup does not go off the boil at any time.
Remove the pan from the heat and allow the honey balls to cool. Wet a wooden board with cold water. Spread the chopped nuts on the board. Using a slotted spoon, transfer the honey balls from the pan to the board and roll them in the nuts, to coat them all over.
Set the honey balls aside on a plate to dry before serving.