The following recipe was taken from itcwebdesigns.com/cmreceip.htm
Thank you Helmut.

Tirggel recipe (many thanks to the “SWR”)
Tirggel are considered to be a typical Swiss speciality mainly made in Zurich. They are known since the 15 th. Century.
Sweet cakes, using honey and flour date back to ancient times. The ingredients were considered to be gifts of the gods and the baked goods were used for cult ceremonies. It is assumed that the Romans brought the idea of honey cakes across the Alps when they conquered large parts of Europe.

800 g (26 ounces) honey
30 g (1 ounce) ginger
30 g (1 ounce) cinnamon
5 g (0.16 ounces) powdered gloves
5 g (0.16 ounces) powdered nutmeg
1 dash Jamaica pepper or allspice
2 table spoon rose water (I could not get this and just left it away)
approximately 800 g (26 ounces) flour
peanut oil

Combine honey and spices in a bowl. Heat bowl with mixture in hot water. Add flour ands stir until dough does not stick any longer to bowl. Remove bowl from hot water bath and knead dough thoroughly. Divide dough in four portions and roll each out until it is approximately 1/16″ thick (2 mm). Cut dough in pieces a little bit larger than the molds you want to use.

Note: Because the Tirggel are very thin you only can use molds which do not have deep carved motives.

Brush mold slightly with peanut oil and place the dough on top of the carved side of the mold.
Place clean plastic foil on top of the dough and use a clean felt paint brush to roll the dough into the mold. It may be necessary to use your fingers on places where the mold is deeper. Remove dough from mold and trim it to size and place the Tirggel carefully on a slightly oiled baking sheet.
For backing Tirggel normally a special oven is required which provides a temperature of 600°C (1112°F). We used the grill on “high” from our gas stove and placed the baking sheet in the most upper position. It took about 60 seconds of backing time. Please test with samples first!
They looked almost the same as the originals from Switzerland.
Place hot Tirggel on a flat surface and store them in a container after they have cooled down.
The original Swiss Tirggel came individually wrapped in clear plastic foil.