Pierniczki świąteczne
User Reviews
5
Pierniczki świąteczne
Description
This recipe starts by gently melting butter, brown sugar, and honey to combine. The dry ingredients are sifted together including flour, baking powder, spices, and cocoa powder, then mixed with an egg before adding the butter mixture. Kneading brings the dough together, with water added as needed for proper consistency.
The dough is rolled out to about 3mm thickness, cut into cookie shapes, and baked on lined trays. The cookies hold their shape well without spreading much, making them suitable for detailed decoration.
These spiced cookies are a classic holiday treat with a firm yet tender texture and a warm aroma from the dynamic spice blend and honey. They are often decorated with icing for seasonal presentation.
The recipe notes mention using store-bought writing icing for convenience and suggest other complementary desserts from the original source for holiday baking inspiration.
Ingredients
- 115 g unsalted butter 0.5 cup
- 115 g dark brown sugar soft, 4 oz
- 8 tbsp honey runny
- 450 g plain flour or rye flour; mixture used half and half; 1 lb
- 2 tsp baking powder
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 2 tbsp mixed spice
- 2 tbsp cocoa powder
- 1 egg
- 150 g icing sugar 1.25 cups
- 1 egg white
- 1 tbsp water
Instructions
- Pre-heat your oven to fan-assisted 180C /200C / 400F / gas 6 and lightly oil 3 lined baking trays.
- In a small pan, melt the butter sugar and runny honey over a low heat stirring. Stir just until the butter has melted. Then set aside.
- In a large bowl, sift the dry ingredients together, mix well and then add the egg and mix it all again.
- Pour in the melted butter mixture and stir until the dough starts to come together.
- Tip the mixture out onto a lightly floured table and knead it into a ball of dough. If the mixture is too crumbly, add a tablespoon of water at a time and knead again until it comes together.
- Sprinkle some more flour on the work surface and roll out the dough to about 3mm (1/8 inch) thick and cut shapes using cookie cutters and carefully lift the cookies onto the baking trays. Leaving a little space between each cookie as they don't spread too much. Then re shape the dough, roll it out again and cut out more cookies. Repeat once more,
- Bake the cookies in the hot oven in batches for 7-8 mins per batch.
- Whilst the cookies are baking, make the icing by mixing together the icing sugar, egg white and water into a thick paste that will pour evenly off a spoon.
- Fill a piping bag fitted with a fine writing nozzle and set aside
- When the cookies have baked, they should be golden and will still be a bit soft. Take them out, carefully lift them onto a cooling rack using a palette knife and leave to cool.
- If decorating them for the tree then use a small chopstick to make small holes in the top of the cookies as they come out of the oven. Just be careful not to break the top off the cookie by pressing too hard.
- Once cooled then decorate the cookies to your liking.
- The cookies can be stored in a tin once cooled for up to 2 weeks, as they will soften. If using as unless used as Christmas tree decorations then they can be left on the tree for the festive period.
Notes
- Store-bought writing icing can be used to decorate the cookies in a variety of colors.
- The cookies maintain shape well during baking, ideal for cutting detailed festive shapes.
- This recipe is from Ren Behan's Wild Honey & Rye collection, which includes other dessert ideas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 6mg | 0% |
| Potassium | 71mg | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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