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Piernik Recipe

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This recipe for Piernik, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Joanna Chester
Added: Tuesday, January 11, 2005

Category:

Ingredients:
3/4 c. clear honey
1 tsp. cinnamon
4 whole cloves
1/2 tsp. grated nutmeg
2 1/2 c. all-purpose flour
2 tsp. baking soda
1/4 c. butter
1/4 c. sugar
1/3 c. raisins
1/3 c. white raisins (sultanas)
1/2 c. blanched almonds
1 egg, beaten

Directions:
Heat honey and spices in a small sauce pan until boiling. Reduce the heat so the honey is just boiling for 3-4 minutes, until darkened. Put the pan into cold water and stir 1 tsp. cold water into the honey. REMOVE THE CLOVES. Leave to cool.
Grease and flour an 8-inch square baking pan.
Preheat oven to 350 degrees F.
Sift the flour and baking soda into a bowl and rub in the butter.
Stir in all of the dry ingredients.
Mix in the honey and egg.
Turn the mixture onto a floured surface and knead well- the dough is soft but keep it moving to prevent it from sticking.
Turn the dough into the baking pan, pressing down evenly. Bake for 40-60 minutes.
The piernik is cooked when a skewer inserted into the center comes out clean.
Cool on a wire rack, then wrap in cling film and put into a plastic bag to mature.
Slice cake in half and slice into 1/4-inch strips to make cookie-sized pieces for serving.

Number Of Servings:
approx 60
Personal Notes:
This is a honey cake that is traditionally served at Christmas time. It is served like a cookie/tea biscuit and has a ginger-like flavor. The original recipe calls for candied orange peel and hazelnuts, but I use almonds and no candied fruit.

 

 

 

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