TAYGLACH RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Sift the flour, baking powder, ginger and salt into a large bowl.
• Beat the eggs, egg yolks and oil together. Pour the egg mixture into the flour and stir until combined.
• Turn dough out onto to a lightly floured surface and knead for a few turns.
• Divide dough into 8 equal-size pieces. Roll each piece into rope about 1/2 to 3/4 inch in diameter. Cut ropes into 1/2 inch long pieces. Place on baking sheets and bake at 350 degrees F(175 degrees C) for about 10 minutes. The bottoms should be lightly browned. Remove from oven and let cool.
• In a large heavy bottomed saucepan, combine the honey, sugar and ginger. Cook over low heat until sugar is dissolved. Raise heat to medium and bring mixture to a boil. Watch closely because it can boil over and make a big mess. Reduce heat to low and cook until the syrup reaches hard ball stage, 260 degrees F (127 degrees C).
• Stir in the cooked tayglach and optional chopped nuts and simmer over low heat, stirring occasionally for 10 minutes.
• Spoon mixture onto a parchment lined jelly-roll pan. Spread tayglach into one layer evenly over the surface. Let cool. Once cool, turn tayglach over onto a large surface and peel off parchment paper. Cut into 1 inch squares and place into little paper cups or candy foils. Store in an airtight container at room temperature.

Steps:

• Make a well of flour,salt and 1 tbsp sugar in a large bowl.
• Add oil and eggs and mix very well with wooden spoon.
• Dough will be quite elastic.
• Pinch off large egg-size pieces.
• Roll these between your hands (lightly flour if needed) until you have a piece as long as a drinking straw.
• Place on floured board and roll flat so it is~ 1 inch wide.
• Cut into 1 inch pieces.
• Place one almond and two raisins on each piece.
• Roll into a ball making sure that it is sealed completely.
• Set aside.
• In large pot bring honey,sugar and ginger to a boil.
• Drop the pieces in and reduce heat to medium.
• Cook for 35 to 40 minutes.
• Stir with wooden spoon as needed.
• Adjust your heat to maintain a slow rolling boil.
• Remove pieces from honey with slotted spoon and set aside.
• Turn heat to low, add hot water and cook down.
• Stir frequently.
• When mixture is 1/4 gone, remove from heat and return pieces to honey to coat again.
• Remove with slotted spoon to cookie sheet or flat platter to cool.
• At this time,you could sprinkle with crushed almonds (leftovers).
• The wine is for your raisins, if you wish, to plump them.
• Make sure they are drained and patted dry before using.
• If you don't use the wine this way, you can do what I do and drink it!
• The finished tayglach will be sticky and remain this way, as it should.
• You can store them in an air-tight container and they will keep nicely for several weeks.
• If you are creative, you can make a pyramid of them, sticking cut red and green candied cherries among them.