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4 from 2 votes
A box of tirggel ready for shipping.
Tirggel Recipe (Honey Biscuits From Switzerland)
Prep Time
15 mins
Cook Time
5 mins
Chill for
8 hrs

These honey cookies — or honey biscuits — from Switzerland are your answer to the overly-sweet holiday cookies. Try my Tirggel recipe now!

Course: Dessert
Cuisine: Swiss
Servings: 15
Author: Gemma Stafford
  • cup (7½oz/213g) honey
  • cup (1 ⅓oz/37g) powdered sugar
  • 1 tablespoon rosewater
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • teaspoon ground ginger
  • teaspoon nutmeg
  • teaspoon ground cloves
  • 1 ¾ cup (8¾oz/247g) white pastry flour
  • Oil (for the mold)
  1. In a small saucepan over low heat, warm the honey, sugar, rosewater, cinnamon, salt, ginger, nutmeg, and cloves until the sugar has melted.

  2. Transfer the mixture to a medium bowl and stir in the flour until a soft dough has formed. If the mixture is very sticky, add a touch more flour.

  3. Place the dough in an airtight container and refrigerate overnight or for up to 3 days.

  4. When ready to bake, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

  5. On a floured surface, roll the dough out to ⅛-inch thick (4mm).

  6. Brush a little oil in the cookie mold and press onto the surface of the dough. With a sharp knife cut away the dough around the impression from the mold and place the biscuit on the prepared baking sheet. Repeat until you have 5 or 6 cookies.

  7. Bake on the top rack of your oven for about 3-5 minutes, until the cookies are brown on top but still pale on the bottom.

  8. Transfer to a wire rack and let cool completely while you bake off the rest of the cookies.

  9. Store in an airtight container at room temperature for up to 3 days.