In a large deep pot, combine the honey, sugar, and cup of
cold water. Cover and place over very low heat.
To prepare the dough, in a
medium-sized bowl beat together the eggs, oil, salt, and ginger.
Gradually add enough flour to make a soft, pliable dough. Add just
enough flour so the dough can be handled. Transfer a small portion
of the dough to a floured surface and roll it out to form a long
rope about ½ inches long. Tie each segment of dough into a knot.
Continue in this fashion until all the dough has been rolled out and
shaped.
Increase the heat under
the honey mixture. Bring to a rolling boil. Gradually drop the
"knots" into the syrup. Add only a few at a time to
prevent lowering the temperature of the syrup. Cook uncovered,
without stirring, for 10 minutes.
Cover the pot and simmer,
shaking occasionally. After 15 minutes, stir carefully. Continue to
cook for 45 minutes to an hour, until all tayglach are a golden
brown. When ready, the tayglach will sound hollow when tapped with
the back of a spoon. Before removing from the heat, add ½ cup
boiling water. Stir gently. Let stand for 1 minute. With a slotted
spoon, remove the tayglach from the syrup. Enhance the
appearance of the tayglach by rolling them in coconut or chopped
nuts. Cool and store like cookies.
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