Tirggel are thin, hard biscuits, made with honey. They have been produced in Switzerland since the 14th century. Varieties made with exotic spices and rose water were considered a luxury. They were baked in Zürich at Christmas and at “Sechseläuten”, the annual spring feast day in April. And since the guildsmen, returning home with tirggel for the family, were usually the worse for wear after a day’s celebrations, having a “tirggel” is also Zürich slang for being slightly tipsy.