Traditional Polish Long-Maturing Gingerbread – Piernik Staropolski
It might seem unusual to start preparing a Christmas cake as early as the beginning of November, but this is no ordinary cake. Piernik Staropolski, or Old Polish Gingerbread, requires 5–6 weeks (or more) to develop its rich, complex flavor. This gingerbread has a deep-rooted history in Polish cuisine, and keeping this tradition alive brings a unique charm to the holiday season. I’ve been making it for Christmas for several years now, and it’s always a hit with everyone. I like to use a high-quality gingerbread spice mix without fillers like sugar or flour; if you can’t find a good mix, you can make your own blend at home.
There is another thing that you need to prepare in advance for Christmas, it’s Christmas Orange Liquor.
Ingredients:
- 500 g honey (such as linden honey)
- 250 g butter
- 2 cups sugar
- 1 kg wheat flour
- 3 eggs
- 1/2 cup milk
- 2 teaspoons baking soda
- pinch of salt
- 2–3 tablespoons gingerbread spice mix (or a blend of cinnamon, cloves, nutmeg, ginger, cardamom, and anise)
Instructions:
- Melting honey and butter: In a large pot, heat the honey, butter, and sugar over low heat until well combined and the sugar has dissolved. Do not let the mixture boil. Allow it to cool.
- Making the dough: To the cooled honey mixture, add eggs, salt, and the gingerbread spice mix, and stir well. In a separate bowl, dissolve the baking soda in lukewarm milk and then add it to the mixture. Gradually add the flour, stirring until you have a smooth, dense dough.
- Storing: Place the dough in a large bowl or pot, cover with a clean cloth, and store it in a cool place (like a fridge or pantry) for 3–6 weeks, allowing it to mature. The ideal temperature for storing is 5–10°C (41–50°F).
Baking (after the maturing period, one week before Christmas):
- Rolling and baking: After the maturing period, roll out the dough to fit the size of a large baking sheet (about 40×45 cm). Place the dough on a lined baking sheet and bake in a preheated oven at 170°C (340°F) for about 40–45 minutes. The cake should be golden and springy.
- Cutting and assembling: Once baked, allow the gingerbread to cool, then cut it into 3 equal rectangles. Layer these with plum preserves, then wrap the assembled gingerbread in plastic wrap and store it for a few more days to soften. Optionally, add a chocolate glaze before serving.
Tip: This gingerbread tastes best when allowed to rest a few more days before slicing.
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