About this Recipe A Rosh Hashanah classic of boiled honey balls. This will ensure that you will have a sweet year!

Servings: 36 pieces Preparation: 15 minutes Cook time: 35 minutes

Teiglach

Ingredients: Syrup 2 ¼ tsp ginger 1 cup honey ¼ tsp salt 1 cup sugar 3 eggs, well beaten 2 tsp ginger Dough 2 cups sifted all-purpose flour 2 tbsp oil Raisins (optional)

Directions: 1. Mix and sift flour, ¼ teaspoon ginger, and salt. 2. Gradually add flour mixture to eggs, oil, and (if desired) raisins, making a soft dough just stiff enough to handle. 3. Divide dough into several parts. Roll each into a long rope about ½ inch in diameter and cut into ½ inch pieces. 4. Bring honey, sugar, and 2 teaspoons ginger to a rolling boil in a pot. Drop pieces of dough in a few at a time to prevent lowering temperature. 5. Cover and simmer for ½ hour, shaking the pot occasionally to prevent sticking. 6. When top layer has browned, turn gently with a wooden spoon to bring bottom ones to top. Cook until all are golden brown and sound hollow when stirred. To test, break one open if inside is crisp and dry, remove from heat. 7. Add 2 tablespoons boiling water. Remove teiglach to large platter with perforated spoon, placing them so that they do not touch each other. If desired, roll in sugar and chopped nuts. Cool and store like other cookies. 8. Alternatively, teiglach can be served in the syrup. Add ½ cup boiling water and stir just before turning off the heat. Let cool slightly and pour into jars while still warm. Do not cover until cooled.