Sunday, October 2, 2011

Taai Taai Cookies

Taai Taai in dutch means 'tought tought' in english. These cookies were easy to shape, but eating... That I never managed to test. These cookies reminded me about Swiss Tirggel.

Do try Taai taai cookies if you wish to explore history of gingerbread. But be warned: eating them might be less exciting.  Notice that dough is allowed to mature one week, and baked cookies are also recommended for equal amount for taste develoment.

Taai taai

phase I

340 g of honey
236 ml of water
160 ml of syrup
1 tablespoon anis

Warm all the ingredients and let cool slightly.

240 g of rye flour + 3 tbsp
125 g of wheat flour
1 ½ tablespoons speculaasspicemix

 
Mix the dry ingredients in a bowl and add the honey-syrup-water mixture through a sieve. Mix well and allow it to be covered in a cold week.

phase II

Mix a tablespoon of corn flour 1 teaspoon baking powder. Rub the mixture into the batter one week old, and add the 120 ml - 160 ml of buttermilk.


I had to add a lot extra flours, might be there have been translation or other mistake in original recipe. 

Bake in the oven +150 C degrees for 30 minutes.