Makes about 36
2 1/2 cups sifted plain flour
1/8 teaspoon low sodium salt
1 teaspoon baking powder
4 tablespoons plus 1 teaspoon rapeseed oil
3/4 cup dark honey
3/4 cup Splenda
1 teaspoon ground ginger
1/2 teaspoon nutmeg
2 cups hazelnuts
1/2 cup candied cherries (optional)
Preheat the oven to 175°C.
Brush two cookie sheets with 1/2 teaspoon of the rapeseed oil.
Sift the flour, salt and baking powder into a bowl.
Make a well in the centre of the flour mixture.
Break the eggs into the well and pour in the remaining oil.
Work the eggs and oil into the flour and mix until a dough is formed.
Break off pieces of dough and roll into pencil thin strips.
Cut the strips into 1/2 inch pieces and place on the cookie sheet.
Bake in the oven for 20 minutes, until browned, alternating the cookie sheets in the oven halfway through.
Shake the sheets.
Cool on the sheets on a wire rack.
In a large pan, cook the honey, Splenda, ginger and nutmeg on a low heat for 15 minutes.
Drop the baked dough into the honey mixture and cook for a further five minutes.
Add the nuts to the pan and cook for another 10 minutes, stirring frequently.
Test the mixture by dropping a little on a wet surface. If it stays together, it's done; if not, cook until it does.
When ready, turn the taiglach out onto a wet board and let cool until easy enough to handle.
Wet your hands and shape into three-inch balls.
Decorate with the candied cherries, if desired.