Teiglach

Delicious sweets cooked in a thick honey syrup, Teiglach (tay-glach) are a typical Jewish confection. The name is sometimes spelt tayglach or taiglach.

1 teaspoon butter

12 oz. flour

1 teaspoon baking powder

½ teaspoon salt

4 eggs, lightly beaten

12 fl. oz. clear honey

6 oz. soft brown sugar

1 teaspoon ground ginger

1 teaspoon ground mace

6 oz. chopped walnuts

5 oz. chopped almonds

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Using the teaspoon of butter, grease two baking sheets and set aside.

Sift the flour, baking powder and salt into a large mixing bowl. Make a well in the centre and, using a wooden spoon, stir in the eggs. With your hands, mix and knead the dough until it is smooth.

Divide the dough into 6 pieces. Roll each piece out into a long, thin sausage-shape, approximately Jj-inch thick and 6- inches long. Cut each roll into 6 slices, lengthways.

Place the slices of dough on the prepared baking sheets. Place the baking sheets in the oven and bake for 15 to 20 minutes or until the pastries are light golden brown.

Remove the baking sheets from the oven and set aside.

Place the honey, sugar, ginger, mace, walnuts and almonds in a large saucepan. Set the pan over moderately high heat.

Cook, stirring frequently, for 10 minutes or until the syrup is boiling. Reduce the heat to moderately low and drop the pastries into the syrup. Cook for a further 5 to 10 minutes, stirring frequently, or until the mixture is stiff’.

Remove the pan from the heat. Spoon the mixture on to a damp working sur-face and leave until the mixture is cool enough to handle.

Pull off small pieces of the mixture and shape them into cone shapes.

Place the teiglach, well spaced, on a large serving plate and set aside to cool completely before serving.

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