Taiglach- Honey Cookie Bars

Sometimes, I worry I am going to run out of recipes. I mean how many ways can you futz with matzah balls or fiddle with hummus? But when ever doubt seeps in, it’s Bubbe to the rescue with a new idea. What a woman! As I was brainstorming Rosh Hashanah goodies, Bubbe questioned, “When are you making taiglach?” Taig-who? Then she told me about this candy meets cookie meets awesomeness and I was sold! I present to you Taiglach- Honey Cookie Bars. The perfect sweet treat to add to my Jew Year repertoire.

As a side, thanks so much for all your support with the Daily Candy contest! I read every single tweet, email, Facebook message, GChat, comment, and hand written letter after the winners were announced. Okay, I didn’t get any letters. Yet. But I am sure they are on their way. Man you guys were pissed! It got me all verklempt- I definitely felt the love. Don’t worry, my plan is to become the Jennifer Hudson of Daily Candy. Sure she didn’t win, but now she is winning Oscars and starring in movies with the late, great Whitney Houston. Fantasia who?

Also, today is the LAST day to enter to win this fantastic prize pack from Nektar Naturals, Stash Tea and WJWE! Just go to their Facebook page to enter and then you too can make my apples and honey cocktail! Double win!

Now, back to taiglach. Here is all Jew need.

I used whole wheat flour because I had it on hand, but white flour would be lovely. 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.

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. 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.

Sorry that photo is blurry. I was excited! 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. And I should know because mine got a wee bit dark- do as I say not as I do!

Then mix in vanilla and nuts and pour over the blobs.

Let cool, and then cut into chunks.

Tada!

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.

Taiglach- Honey Cookie Bars

Amy

Honey cookie bars perfect for a sweet Rosh Hashanah!

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Servings 8

Ingredients

  

1x2x3x

• For dough:
• 3 eggs
• 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

Instructions

 

• 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.

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