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'Taai Taai' (Tough Tough)

250 grams Liquid honey,
150 grams syrup (treacle)
1 tablespoon aniseed
2 1/4 deciliter of water
250 gram patent flour
500 grams reye flour
20 grams cookie herbs
1 to 1 1/2 deciliters buttermilk
1 tablespoon fine cornflour
1 small packet baking powder
cooking oil
butter milk

Put the honey, treacle, aniseed and water in a pan to the boil
whilst stirring. In the meantime mix the patent flour, rye flour
and the cookie herbs. Rub the contents in the pan which has been
left to cool off first, through a sieve into the mix of the flour
and herbs. Mix thoroughly together. Leave the contents in a pan
(covered with a cloth) for a least a week in cool place.

After a week : Mix the fine cornflour and baking powder and sieve
this into the pan containing the week earlier prepared ingredients.
Add the buttermilk and thoroughly stir the final mix. You will now
need some kind of mould to pour the mix into to produce the
figureshaped Taai Taai cookies. In The Netherlands these moulds
can be bought. They are usually cut into a wooden plank. Each plank
containing about 6 figures. Similar moulds would do. Oil the moulds
and fill them with (part of) the mix. Remove excess from the mould
with a knife to make a clean, flat surface. Empty contents of the
mould onto a flat, buttered, baking (oven) tray and brush with
some milk. Bake in pre-heated oven of 220 degrees (centigrade) for
about 30 minutes to a nice dark golden brown. Let them cool off
and keep for at least another week before consuming them.

Tip : If you are using small moulds, keep about one and a half cm
distance between each cookie.

As you will have noticed from the recipe, you will have to start
making the Taai Taai two weeks before you plan to eat them !


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