Teglach
Item
Title
Teglach
Description
A recipe for teglach
Creator
Robin Gallagher
pages
23
transcription
Ingredients
Dough:
4 eggs
4 Tbsp. oil
1 Tbsp. sugar
2 c. flour
½ tsp. baking powder
Honey:
1 ¼ honey (must be weighed)
3 Tbsp. sugar
1 tsp. ginger (ground)
1 tsp. cinnamon
¼ c. water
1 lb. nuts (½ filberts, ½ pecans)
1 jar maraschino cherries (optional)
Directions
To make balls: Sift dry ingredients together. Add egg and oil to make dough. Roll out into thick rope, then cut small pieces and roll between palms to make small balls. Bake in shallow baking dish at 375° until brown.
Place everything except nuts in saucepan and heat over medium-high heat until boiling; add balls and nuts (and cherries). Cover and simmer 10 minutes. Uncover and simmer until most of the liquid is absorbed. Turn out on wet board and form into shapes.
Dough:
4 eggs
4 Tbsp. oil
1 Tbsp. sugar
2 c. flour
½ tsp. baking powder
Honey:
1 ¼ honey (must be weighed)
3 Tbsp. sugar
1 tsp. ginger (ground)
1 tsp. cinnamon
¼ c. water
1 lb. nuts (½ filberts, ½ pecans)
1 jar maraschino cherries (optional)
Directions
To make balls: Sift dry ingredients together. Add egg and oil to make dough. Roll out into thick rope, then cut small pieces and roll between palms to make small balls. Bake in shallow baking dish at 375° until brown.
Place everything except nuts in saucepan and heat over medium-high heat until boiling; add balls and nuts (and cherries). Cover and simmer 10 minutes. Uncover and simmer until most of the liquid is absorbed. Turn out on wet board and form into shapes.
