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Tayglach

Tayglach

Lola

Lola

Sweet and sticky these cookies are sure to satisfy anyone with a sweet tooth. If you don't like ginger try using nutmeg in its place.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. Sift the flour, baking powder, ginger and salt into a large bowl.
  3. Beat the eggs, egg yolks and oil together. Pour the egg mixture into the flour and stir until combined.
  4. Turn dough out onto to a lightly floured surface and knead for a few turns.
  5. Divide dough into 8 equal-size pieces. Roll each piece into rope about 1/2 to 3/4 inch in diameter. Cut ropes into 1/2 inch long pieces. Place on baking sheets and bake at 350 degrees F(175 degrees C) for about 10 minutes. The bottoms should be lightly browned. Remove from oven and let cool.
  6. In a large heavy bottomed saucepan, combine the honey, sugar and ginger. Cook over low heat until sugar is dissolved. Raise heat to medium and bring mixture to a boil. Watch closely because it can boil over and make a big mess. Reduce heat to low and cook until the syrup reaches hard ball stage, 260 degrees F (127 degrees C).
  7. Stir in the cooked tayglach and optional chopped nuts and simmer over low heat, stirring occasionally for 10 minutes.
  8. Spoon mixture onto a parchment lined jelly-roll pan. Spread tayglach into one layer evenly over the surface. Let cool. Once cool, turn tayglach over onto a large surface and peel off parchment paper. Cut into 1 inch squares and place into little paper cups or candy foils. Store in an airtight container at room temperature.
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Reviews

MARLAINLIMBO
18

MARLAINLIMBO

12/27/2003

Can't even rate this one with a star. Sounded simple enough. Too glutenous to form any useable dough. Waste of money and time.

mikey
0

mikey

6/25/2013

This is a classic. You can't expect to have a soft dough. These little nuggets want to be baked dry but not brittle. It's the eggy taste that counts. Ginger is the traditional spice, and this hits the right note. A fabulous way to serve, is to pour them out on the oiled baking sheet, and when cool enough to handle, form into a pyramid, and place on a cake stand. Let guests break off bits of these sweet, nutty-crunchy dough balls. I have taught this recipe to my high school students.

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