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Loading...Tirggel are traditional Zurich honey wafers dating back to the 15th century, traditionally stamped with wooden molds depicting biblical or civic scenes. These paper-thin wafers are surprisingly simple – just honey, flour, water, and a whisper of spice – and harden into delicate, glossy biscuits perfect for the holiday season.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings8
Yield8 thin wafers
Nutrition Facts
Per serving (estimated)
- 170 kcalCalories
- 0.4 gFat
- 0.1 gSaturated Fat
- 43 gCarbs
- 0.7 gFiber
- 27 gSugar
- 2.4 gProtein
- 30 mgSodium
- 40 mgPotassium
- 15 mgCalcium
- 0.9 mgIron
- 0.5 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the dough
- 1 cup (240 g) wildflower or forest honey
- 1 1/2 cups (190 g) all-purpose flour
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine salt
For shaping and baking
- Unsalted butter for greasing sheets
- Powdered sugar for dusting (optional)
Directions
- Warm the honey gently in a small saucepan over low heat until it runs freely; do not let it boil.
- In a mixing bowl, whisk together flour, cinnamon, cloves, and salt. Pour in the warm honey, water, and lemon juice, and stir with a wooden spoon until a stiff, sticky dough forms.
- Turn out onto a lightly floured surface and knead briefly until smooth. Wrap tightly in plastic and let rest at room temperature for 1 hour (or overnight in the refrigerator for deeper flavor).
- Preheat the oven to 350°F (175°C). Lightly butter two baking sheets or line them with silicone mats.
- Divide the dough into 8 portions. On parchment dusted with flour, roll each piece paper-thin, about 1/16 inch (1.5 mm) thick. Cut into 4 x 6 inch rectangles or traditional shapes.
- Carefully transfer the rolled wafers to the prepared sheets. Score decorative patterns lightly with the back of a knife, or press with an oiled wooden mold for an embossed finish.
- Bake for 12 to 15 minutes, rotating halfway, until the wafers turn deep amber and feel firm at the edges. They will still be slightly pliable but harden as they cool.
- Cool completely on a wire rack, then dust with powdered sugar if desired. Store layered between parchment in an airtight tin for up to 6 weeks.
Cook’s Notes
- Rolling the dough paper-thin is essential – any thicker and the wafers will stay soft rather than crisping into the traditional brittle texture.
- Traditional tirggel were embossed with carved wooden molds called 'Model'; lightly oil the mold before pressing to prevent sticking.
- The wafers feel slightly underbaked when you pull them from the oven but firm up dramatically as they cool – resist the urge to bake them darker.
- Use a dark, flavorful honey like chestnut or buckwheat for an authentic Zurich character; lighter honeys produce a more delicate wafer.
- Store in a tin box rather than plastic to maintain the signature snap and to protect the embossed designs.
