Place the honey, spices, sugar and rose water in a pan.
Stir the mixture to blend.
Cook over medium heat, stirring often, until the sugar has liquified.
Remove the pan from the heat and let sit until the mixture reaches room temperature.
Place the flour in a large bowl.
Pour the cooled liquid over the flour.
Stir with a wooden spoon until the dough begins to come together.
It may be necessary to dump the dough out onto a work surface and knead in the remaining flour.
If it still refuses to come together, drizzle a bit of honey or water over the dough and knead until distributed.
The dough will be a bit crumbly and very, very stiff.
Wrap tightly in plastic wrap.
Set aside to let the dough rest at room temperature at least 8 hours.
Oil (preferable) or flour-dust a Tirggel mold.
Lightly dust a rolling surface and a rolling pin with flour.
Begin rolling in every direction.
(Keep in mind the final thickness of the dough should be about 2.5 mm thick, about the thickness of a quarter, a 2 Swiss franc coin or a 2 Euro coin.)
Roll the dough to a thickness of 3 to 4 mm.
(Be sure it is roughly the size of the wooden mold or larger.)
With the impression side of the mold face-up, lay the dough on top.
Roll and press the dough to cover the surface of the mold and into the crevices.
Carefully flip the mold so it is dough-side down on a floured surface.
Using a bench scraper, knife or pastry cutter, slice off excess dough from around the edges and save to make the next batch or Tirggel.
If the mold is large, do this directly on the pan.
Alternately, if not making an impression of the entire mold, place the rolled dough over the impression desired, Roll and press into the crevices then carefully cut around the section being used, taking care to not damage the mold).
Lightly grease a baking sheet. DO NOT use parchment or any type of baking paper as it will catch on fire.
Turn the mold dough-side down and gently whack the corner of the mold onto a hard surface.
Carefully peel the dough off the mold directly onto the prepared pan.
Pre-heat the oven on broil (over-bake) on the highest possible temperature.
Place the rack on the uppermost level.
Put the baking sheet in the oven and close the door.
After one minute, turn the pan.
After another minute, pull it out to see if it has reached a golden brown color.
If not, pop back in a a few more seconds.
Continue checking every 5 or 10 seconds.
When Tirggel are on the verge of being completely done, open the oven door and continuously slide the pan in and out until the desired color is reached.
Let the Tirggel cool a bit on the pan before trying to move it to a cooling rack.
Ideally the finished Tirggel will be golden on top and whitish on the bottom.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/tirggel-traditional-honey-cookies-of-zurich/