Kibbutz Kinneret’s Teigelach Recipe
Image by Courtesy of ‘Chadar Ochel’
Read the story behind these cookies and the cookbook “Chadar Ochel” here
Reprinted with permission from ‘Chadar Ochel’ by Assi Haim and Ofer Vardi.
for 60 cookies
450 grams flour (approximately 3 2⁄3 cups)
5 eggs
¼ cup oil
Syrup:
1 cup water
3 cups sugar
5 cups honey
For decoration:
1½ cups sugar
½ teaspoon ground ginger
1) In a food processor, place the flour, eggs and oil and mix until the dough is formed.
2) Divide the dough into 3 equally sized balls and knead each one separately by hand.
3) Form each ball into a sausage 4 inches long.
4) Divide each sausage into 10 pieces, and roll each into a rope that fits around three fingers. Form the rope into a ring by joining the ends.
5) Place the rings on a lightly oiled baking sheet.
6) Mix 1½ cups sugar and the ground ginger and sprinkle some over the rings. Reserve the rest of the sugar.
7) Make the syrup: In a large pan, bring the water, 3 cups of sugar and honey to a boil.
8) Slide the dough rings into the boiling syrup and cook for 30 minutes. Mix occasionally with a wooden spoon.
9) To check for doneness, take one teigelach out of the syrup. If it doesn’t shrink, the cookies are ready.
10) Take the cookies out of the syrup and strain. Put the cookies in a container with the rest of the sugar-ginger mixture and roll to coat. Keep in an airtight container.
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