Ingredients with Measurements:
- 1 cup of all-purpose flour
- 1/2 cup of matzo meal
- 1/2 cup of honey
- 1/2 cup of sugar
- 1/2 cup of chopped dates
- 1/2 cup of chopped walnuts
- 1/2 cup of vegetable oil
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 2 eggs
Special Equipment Needed:
- Large mixing bowl
- Wooden spoon
- Medium saucepan
- Mixing spoon
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the flour, matzo meal, cinnamon, ginger, nutmeg, and salt.
3. In a medium saucepan, heat the honey, sugar, and vegetable oil over medium heat until the sugar dissolves.
4. Remove the saucepan from the heat and let it cool for a few minutes.
5. Beat the eggs in a small bowl and add them to the cooled honey mixture.
6. Add the chopped dates and walnuts to the flour mixture and mix well.
7. Pour the honey mixture into the flour mixture and stir until well combined.
8. Line a baking sheet with parchment paper.
9. Using a tablespoon, drop the batter onto the prepared baking sheet, spacing them about 2 inches apart.
10. Bake for 20-25 minutes, or until the teiglach are golden brown.
11. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
Temperature:
350°F
Serving size:
Makes about 20-25 teiglach
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 21g
Protein: 2g
Sodium: 35mg
Fiber: 1g
Sugar: 14g
Substitutions for ingredients:
- You can use chopped almonds or pecans instead of walnuts.
- You can use brown sugar instead of white sugar.
- You can use vegetable shortening instead of vegetable oil.
Variations:
- You can add chopped dried apricots or raisins to the batter.
- You can add a teaspoon of vanilla extract to the batter.
- You can sprinkle some powdered sugar on top of the teiglach before serving.
Tips and Tricks:
- Make sure to let the honey mixture cool before adding the eggs to prevent them from cooking.
- You can use a cookie scoop to drop the batter onto the baking sheet for more uniform teiglach.
- Store the teiglach in an airtight container at room temperature for up to a week.
Storage Instructions:
Store the teiglach in an airtight container at room temperature for up to a week.
Reheating Instructions:
To reheat the teiglach, place them in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
Arrange the teiglach on a platter and sprinkle some powdered sugar on top. You can also serve them in individual paper cups.
Garnishes:
You can garnish the teiglach with some chopped nuts or dried fruit.
Pairings:
Serve the teiglach with a cup of tea or coffee.
Suggested Side Dishes:
The teiglach can be served as a dessert on their own.
Troubleshooting Advice:
- If the batter is too dry, add a tablespoon of water at a time until it comes together.
- If the teiglach are too hard, reduce the baking time by a few minutes.
Food Safety Advice:
Make sure to store the teiglach in an airtight container to prevent them from drying out.
Food History:
Teiglach is a traditional Jewish dessert made of flour, honey, and nuts. It is often served during Rosh Hashanah, the Jewish New Year.
Flavor Profiles:
The teiglach have a sweet and nutty flavor with a hint of cinnamon and ginger.
Serving Suggestions:
Serve the teiglach as a dessert after a meal or as a sweet snack. They are also a great addition to a holiday dessert table.
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Region: Jewish