Taai taai is sticky. But it's also super delicious. It tastes like gingerbread, but then a bit different. It got a sweet taste, but not to much and great flavor. Fine anyway!
Taai taai, my mother made, in my youth, my birthday treat from this cookie. In my experience, every year (and yes that means I am almost birthday :-)). The little cookies some candy on top, stick with a flag and a boat was formed. It looked that way.
Most of my friends found it was delicious and the plate was empty in no time. And eleven days later my mother went back to work on new treats because then my brother had his birthday. November is a festive month.
These taai taai tastes like the ones you can buy in the store. And you can make each form you want. I have a cookie cutter in the shape of a gingerbread doll so that is which I used. But a gift or other shape is also possible. Even a square biscuit. Which one you choose doesn't matter, the taste will stay the same.
Because ...
- aniseed usually can be bough at the supermarket, but certainly at the Toko, the Chinese deli.
- you let the dough rest for at least an hour in the refrigerator, so it will stick less and rolls better. Also the spices will get a better flavor.
- you brush the gingerbread with egg mixture so it gets a beautiful shiny coating.
Recipe Taai taai
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Taai taai
Equipment
- Mixer with dough hooks or a kitchen machine with dough hooks
- Refrigerator
- Rolling Pin
Ingredients
- 300 grams self-rising flour
- 300 grams honey
- 2 tablespoons golden syrup
- 1 teaspoon anise seed
- 1 tablespoon gingerbread spices
- pinch salt
- 1 egg size L
Ingredients you need per step are listed below the step in Italic
Instructions
- Put the flour, honey, golden syrup, anise seed, gingerbread spices and salt in a bowl and mix with a mixer to form a dough.
- Create a disk of the dough and wrap in plastic.
- Put at least 1 hour in the refrigerator to cool so it gets less sticky.
- Preheat oven to 180 degrees Celsius.
- Line a baking plate with parchment paper.
- Roll out the dough to a thickness of 1 cm.
- Insert a cookie cutter and cut out shapes from the dough and place on the baking sheet.
- Beat the egg with water and brush the top of the gingerbread with it.
- Bake the gingerbread in 20 minutes.
Marian Geerling says
Mother (born & raised in Zutphen, Groningen) never made these as cookies. It was a lovely cake. I'm trying to find a recipe that is like that. This is the closest so far. Thx!
Andréa says
Hi Marian, Thank you for your nice response. Never had it as a cake, but I must say that that sounds delicious!