Taiglach
Yield
4 dozenPrep
20 minCook
20 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| ⅛ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| 4 | large |
eggs
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | teaspoon |
almonds
|
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
nuts
crushed |
|
| Syrup | |||
| 1 | pound |
honey
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
sifted |
|
| 0.6 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 4 | large |
eggs
|
|
| 59 | ml |
vegetable oil
|
|
| 5 | ml |
almonds
|
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
nuts
crushed |
|
| Syrup | |||
| 453.6 | g |
honey
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
water
|
|
Directions
In mixing bowl place: 2½ cups sifted flour, salt, baking powder, Make a well and add 4 eggs, ¼ cup oil, almond. Add ½ cup raisins and crushed nuts.
Mix together with wooden spoon. Break off one teaspoon of dough and roll with floured hands into pencil thick strips.
Tie into a knot and tuck ends under.
Drop knots of dough into boiling syrup.
Cover and cook 20 minutes or until browned.
Pour into side pot of ¾ cup boiling water.
Stir in 1 teaspoon ginger.
Store syrup in covered container.
