Honey cookie bars perfect for a sweet Rosh Hashanah!
Recipe type: Dessert, Rosh Hashanah
1/4 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 cup vegetable oil
1 1/2- 2 cups all-purpose flour
For honey sauce:
3/4 cup honey
1/4 teaspoon ground ginger
1/4 teaspoon group cinnamon
1 teaspoon vanilla
1/2 cup chopped walnuts, toasted
1/2 cup chopped pecans, toasted
Pre-heat oven to 350 degrees F.
Beat your eggs and then mix in the sugar, ginger, cinnamon, sugar and oil.
Then mix in the flour until you have a soft dough. Knead into a ball.
Let your dough rest for 15 minutes. While the dough is resting, toast your nuts. I toasted mine for 10 minutes in the oven at 350 degrees F.
Then roll out the dough into strips and cut into 1/2 inch by 1/2 inch blogs. (Next time I would try even smaller blogs- 1/4 inch by 1/4 inch to make a tighter bar.) If your dough is bouncing back when you try to roll it out, let it rest more so your gluten chills out.
Then bake for 5-10 minutes or so until the blogs are brown and cooked through.
Spread the blobs on a piece of parchment or wax paper. They should be close together.
Now time to make your honey caramel. Boil the honey, ginger and cinnamon until it is thick and looks like syrup. This took me about 7 minutes. Watch it carefully since it can go from good to too darn quickly.
Then mix in vanilla and nuts and pour over the blobs.
Let cool, and then cut into chunks.
If you aren’t going to serve it right away, and it is 100 degree where you live too, I recommend storing your taiglach in the fridge.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/taiglach-honey-cookie-bars/