Tirggel

Instructions

1. Gently warm the honey until it becomes runny, then let it cool slightly.
2. In a mixing bowl, whisk the egg with the icing sugar until frothy.
3. Add the lukewarm honey, lemon zest, cinnamon, aniseed and kirsch, then mix.
4. Gradually work in the flour mixed with the salt and ammonium bicarbonate, until you have a firm, smooth dough. Add a little milk if it's too dry.
5. Wrap the dough in cling film and let it rest in the fridge for at least 12 hours.
6. Lightly flour a carved wooden mould or, failing that, a cookie mould. Press the dough in firmly so the patterns are well marked, then cut around the edges with a knife.
7. Place the biscuits on a tray lined with baking paper and let them dry at room temperature for 12 hours.
8. Bake in a preheated oven at 150 °C for 10 to 12 minutes, until the edges are golden but the centres remain pale. Let them cool completely before storing them in an airtight tin.