Zürcher Tirggel Swiss Cookies, Thin and Crispy Carved Honey Wafers
🧂 Ingredients
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- 250 grams pure honey
- 125 grams fine granulated sugar
- 250 grams medium-protein all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp baking soda
- 1 tsp lemon juice
- to taste all-purpose flour for dusting
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👩🍳 Instructions
- 1 Heat the honey and granulated sugar in a small saucepan over low heat, stirring constantly, until the sugar dissolves and the mixture comes to a light simmer. Be careful not to let it burn. Remove from heat and let cool until just warm to the touch.
- 2 In a large bowl, combine the flour, cinnamon, cardamom, nutmeg, and baking soda. Mix well.
- 3 Pour the warm honey mixture and lemon juice into the flour mixture. Stir with a wooden spoon until combined, then knead briefly by hand until the dough is smooth and no longer sticky.
- 4 Wrap the dough in plastic wrap and let it rest for at least 1 hour at room temperature—ideally overnight in the refrigerator—so the spices can infuse and the dough becomes easier to shape.
- 5 Remove the dough and let it come back to room temperature if chilled. Lightly dust your work surface with flour.
- 6 Roll out the dough as thin as possible (about 2-3 mm) using a rolling pin. If you have a traditional Swiss carved wooden mold, press it onto the surface of the dough to create the raised motif. If not, use a fork or toothpick to create a simple pattern.
- 7 Cut the dough according to the shape of the mold, or use a square or round cookie cutter. Transfer to a baking sheet lined with parchment paper.
- 8 Bake in a preheated oven at 350°F (180°C) for just 5-8 minutes, until the edges start to turn golden but the center remains pale. Good Tirggel stays pale with a clearly defined pattern.
- 9 Remove from the oven and let cool on a wire rack. The cookies will harden and become crispy once completely cool.
- 10 Store in an airtight container. The longer they're stored (from a few days up to a few weeks), the better and crispier the texture of the Tirggel becomes.
💡 Tips
• Make sure to roll the dough out as thin as possible, since the uniqueness of Tirggel lies in its paper-thin, crispy texture, unlike a regular thick cookie.
• Don't overbake, since authentic Tirggel stays pale yellowish in color rather than turning dark brown like typical cookies.
• If you don't have a traditional Swiss carved wooden mold, you can substitute a silicone relief mold or simply poke the dough with a fork to create a simple geometric pattern.
• Dough that's rested overnight in the refrigerator will be much easier to roll out thin and will have more developed flavor compared to baking it right away.
📊 Nutrition Facts / serving
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