If it’s December it’s all about the snow, gingerbread cookies, hot wine and Christmas carols….ok, without the snow in Poland, yet again. But I will forgive you Poland cause you have yummy gingerbread cookies (pierniczki). The dough is easy to put together , simple to roll, there’s lots of fun with the cookie cutters (my favorite part ) and the whole house will smell incredible.
My favorite gingerbread cookies are those stuffed with different flavored jams and it just happened (I swear) that on the day I was planning to make these, a nice package came at my door. It’s the first time for Mr. Bunny’s blog to receive such a treat. I couldn’t be more thrilled and you’ll easily see this through the zillion of pictures I took.
My sweet package was sent by Manufaktura Polka, the family business of Justyna and Szymon, who made it their dream and daily reality to offer natural and organic preserves jams and confitures ) and syrups, made from forest fruits. Their jams remind me of grandma’s homemade jams, on a slice of buttered soft bread and a glass of milk. And their site is the cutest ever, with adorable pastel watercolors.
2 and 2/3 cups (335 grams) all purpose flour, sifted
1 tablespoon (15 grams ) cacao
1/3 cup (80 ml) honey
1 and ½ tablespoon (22 grams) gingerbread spices (recipe below)
85 grams butter, soften at room temperature
1/4 cups (65 ml) heavy cream 30 %, at room temperature
1 teaspoon (5 grams) baking soda
1 egg white, cold
2/3 cups (125 gram) granulated sugar
3 egg yolks (keep the egg whites for later)
100 grams favorite jam for stuffed gingerbread cookies (optional) – I used natural organic cranberry jam from Manufaktura Polka
Yields about 55 gingerbread cookies, depending on the size of the cookie cutter (simple ones)
Spices for Gingerbread Cookies – Pierniczki*
*spices can also be bought already grinded
50 g of cinnamon bark 2 tbs
15 g of dried ginger 2tbs
10 g cloves 1 tbs
10 g seeds of cardamom 1 tbs
5 grams of nutmeg (1 ball) 1 tbs
5 g of grains allspice
5 g of coriander 1 tbs
2/3 teaspoon cumin ½ tsp
½ tsp mustard
4 anise seeds (hulled of 1 star)
Yields about 100 grams
- Grind the spices in a coffee or spices grinder
- Mix the spices and store them in a dry covered spice container
One day before baking
- In a large bowl mix the sifted flour and cocoa powder.
- In a small sauce pan add the honey and gingerbread spices, heat them up on medium heat and stir up to boiling point. Add the butter (cut into cubes) and stir it until it melts. Take off the heat and leave it aside to cool.
- In a cup add the heavy cream and baking soda, mix them with a teaspoon and put it aside.
- In a separate bowl , whip the egg white in medium-high speed until you have stiff peaks then gradually add the sugar and continue mixing, about 1 tablespoon every 40 seconds. When you’re done whipping add one yolk at a time and continue ti mix until incorporated.
- Add the whipped eggs over the flour and cocoa and mix gently with a spoon or spatula. Incorporate the honey and spices, followed by the sour cream and soda. The dough should be fluffy and sticky. Cover the bowl with wrapping foil and leave in the refrigerator over night, for approximately 24 hours.
On the day of the baking
- Take the dough out of the refrigerator about 30 minutes before rolling the sheet.
- Preheat oven to 180 degrees Celsius.
- Lightly flour the working space and rolling pin with flour. Take half of the dough and roll it in a dough sheet up to 4mm thin (or 2mm if you want to bake stuffed gingerbread). It should roll easily and try to have the center as thin as the edged.
- Use you favorite cookie cutters and trim the dough sheet. Place the gingerbread cookies on a baking paper, on a tray. Leave about 3cm in between. For the stuff gingerbread cookies, place half a teaspoon of jam in the middle of a gingerbread cookie then cover with another gingerbread and gently press on the edges to stick them together. Wider cookie cutters work better for the stuffed ones.
- Brush the gingerbread cookies with lightly bitten egg white. Bake them for 8 to 10 minutes.
- Repeat until you finish the dough. You can re-use each dough of sheet after cutting the shapes. Just make a ball out of it and roll it once again.
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