Tirggel

Method

Gently warm the honey and butter together until melted, then stir in the brown sugar and allow to cool slightly. Whisk the eggs and beat into the cooled mixture. Sift together the flour, spices, baking powder and salt, then fold into the wet ingredients along with the chopped almonds and candied peel. Spread the thick batter onto a lined baking tray to approximately 1 cm thickness and bake at 190 degrees Celsius for 20-25 minutes until golden and firm to the touch. Once cooled, cut into small rectangles and dust generously with icing sugar. These traditional Swiss spice biscuits keep well in an airtight tin for up to two weeks.