{"id":14688,"date":"2020-11-01T04:21:57","date_gmt":"2020-11-01T04:21:57","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/11\/01\/zuri-tirggel-traditional-swiss-cookies-from-zurich-koch-mein-rezept\/"},"modified":"2024-04-22T20:18:06","modified_gmt":"2024-04-22T12:18:06","slug":"zuri-tirggel-traditional-swiss-cookies-from-zurich-koch-mein-rezept","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/11\/01\/zuri-tirggel-traditional-swiss-cookies-from-zurich-koch-mein-rezept\/","title":{"rendered":"Z\u00fcri Tirggel \u2013 Traditional Swiss Cookies from Zurich \u2013 Koch mein Rezept"},"content":{"rendered":"

In der 3. Runde des Events Koch mein Rezept ist mir Tamara von Cakes, Cookies and more<\/a> zugelost worden. Tamara hat ein Blog, auf dem es sehr viele traditionell schweizerische Rezepte gibt. (Aber nicht nur solche!) Sie hat aber auch Rubriken mit Reisen, DIY und Family Fun, es gibt viel zu sehen! Fuer mich Heimweh Schweizer war es absolut klar, dass es ein traditionelles Rezept aus der Schweiz sein muss, das ich nachkochen\/nachbacken will. Nun hatte ich die Qual der Wahl! So viele sch\u00f6ne Rezepte!!! Da gibt es Chaes-Hoernli mit Br\u00f6smeli (damit konnte man mich als Kind jagen), da ist mein Lieblingsdessert, die Suessmostcreme, Emmentaler Kartoffelsuppe, Totenbeinli, (an denen kann man sich die Z\u00e4hne ausbeissen) Appenzeller K\u00e4sefladen (ich liiiiiiiebe den) und so vieles mehr. Aber das Rezept, das es bei mir auf den 1. Platz schaffte, waren die Z\u00fcri Tirggel \u2013 Traditional Swiss Cookies! Tirggel sind Pl\u00e4tzchen, die mit Honig gebacken werden. Ich als Z\u00fcrcherin wollte die auch einmal backen und sie sind irre gut geworden. Sie sehen zwar anders aus, als die von Tamara, aber das hat damit zu tun, dass mein Honig ganz dunkel war und ich keinen Stempel hatte, sondern sehr improvisieren musste. Aber in der K\u00fcche muss man kreativ sein und so wurden meine Z\u00fcri Tirggel trotzdem sch\u00f6n.<\/p>\n

************<\/p>\n

In our 3rd<\/sup> round of the event Koch mein Rezept I had been given <\/em>Tamara von Cakes, Cookies and more<\/em><\/a>. Tamara has a blog with lots of traditional Swiss recipe. (But also lots of other recipes) She also has pages with travels, DIY and family fun. There is lots to see! For me, being a homesick Swiss in Asia, it was clear I would choose a traditional Swiss recipe to cook or bake. Now, easier said as done! How can I choose? What will I choose? There is Chaes-Hoernli mit Broesmeli (traditional pasta cooked with breadcrumbs), there is my favorite dessert, Suessmostcreme, (a cream made with apple juice) Emmentaler potato soup, Totenbeinli, (a cookie made with nuts) Appenzeller K\u00e4sefladen\u00a0(a typical Swiss savory cheese pie) and many more recipes. But the recipe I wanted to copy were the Zueri Tirggel. These are cookies baked with honey. Me as a Swiss born in Zurich needed to bake them, so I could say, this is traditional from my hometown. The look a bit different than Tamara\u2019s but this is because of the honey, mine was very dark. I also didn\u2019t have a stamp, so I had to improvise. But in the kitchen you have to be creative! And so I made these delicious Zueri Tirggel! <\/em><\/p>\n\n

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\"Z\u00fcri<\/figure>\n<\/div>\n\n

Schweizer Rezept – Z\u00fcri-Tirggel ist ein Geb\u00e4ck aus Honig, Mehl und Gew\u00fcrzen, welches im Kanton Z\u00fcrich besonders in der Adventszeit gegessen wird.<\/p>\n

\u2022 280 g Honig
\u2022 50 g Puderzucker
\u2022 \u00bd TL Zimt
\u2022 \u00bd TL Nelkenpulver
\u2022 \u00bd TL Ingwer
\u2022 \u00bd TL Koriander
\u2022 \u00bd TL Anis
\u2022 1 EL Rosenwasser
\u2022 350 g Mehl<\/p>\n

1. Den Honig zusammen mit den Gew\u00fcrzen und dem Puderzucker erhitzen, bis sich die Zuckerkristalle gel\u00f6st haben. Den gew\u00fcrzten Honig abk\u00fchlen lassen. Das Mehl dazugeben und kneten bis er sich von der Sch\u00fcssel l\u00f6st. Den Teig \u00fcber Nacht, bei Zimmertemperatur, ruhen lassen.
2. Den Teig auf einer bemehlten Fl\u00e4che ca. 2 mm dick auswallen. Ein Model, Cookiesstempel oder Pr\u00e4gematte mit etwas \u00d6l bestreichen und auf den Teig dr\u00fccken. Die Motive danach ausschneiden oder ausstecken und auf ein gefettete und bemehltes Blech legen.
3. Die Tirggel bei 280 Grad f\u00fcr ca. 2 Minuten backen. ACHTUNG! Kein Backpapier verwenden. Es k\u00f6nnte sich bei diesen Temperaturen entz\u00fcnden.<\/p>\n

************<\/p>\n

Swiss Recipe – Z\u00fcri-Tirggel is a pastry made from honey, flour and spices, which is eaten in the canton of Zurich especially during the Advent season.<\/em><\/p>\n

\u2022 280 g honey<\/em>
\u2022 50 g icing sugar<\/em>
\u2022 \u00bd tsp cinnamon<\/em>
\u2022 \u00bd tsp clove powder<\/em>
\u2022 \u00bd tsp ginger<\/em>
\u2022 \u00bd tsp coriander<\/em>
\u2022 \u00bd tsp anise<\/em>
\u2022 1 tbsp rose water<\/em>
\u2022 350 g flour<\/em><\/p>\n

1. Heat the honey together with the spices and icing sugar until the sugar crystals have dissolved. Let the spiced honey cool down. Add the flour and knead until it separates from the bowl. Let the dough rest overnight at room temperature.<\/em>
2. Roll out the dough on a floured surface to a thickness of approx. 2 mm. Coat a model, cookie stamp or embossed mat with a little oil and press onto the dough. Then cut out and place them on a greased and floured metal sheet.<\/em>
3. Bake the Tirggel at 280 degrees for about 2 minutes. Do not use baking paper.<\/em><\/p>\n\n

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In der 3. Runde des Events Koch mein Rezept ist mir Tamara von Cakes, Cookies and more zugelost worden. 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