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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Piernik Recipe

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This recipe for Piernik is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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

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:
Number Of Servings:
approx 60
Personal Notes:
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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