It is somewhat different recipe and a lovely story behind it.
As its name says it is from island of Hvar. The first time Paprenjok ( Hvar’s slang for Paprenjak ) was mentioned in a novel from 16th century entitled “Fishing and Fishermen’s talk” by Petar Hektorovic.
Old story says that mothers and the wives made PAPRENJOCI for their sons and husbands when they were going for a long sail.Paprenjoci can last for 2 moths as a nice desert and as nature barometer: they become soft before south wind and rain, and tough before north wind and sunny day.
Today Paprenjok is a symbol of island of Hvar and one of Dalmatian typical biscuits.
The recipe was preserved with a lot of love and care. The specific way of Paprenjok’s modeling and filigree decorating shows creativity of Hvar’s people. Typical forms of Paprenjok are: fish, amphora, starfish, seahorse, anchor – filigree decorated.
They are honey biscuits but with no pepper. Papor in this case doesn’t stand for pepper, but for the combination of 3 spices: cinnamon, clove and nutmeg.
- 500g flour
- 1dl Prosek ( very sweet desert wine)
- 1dl olive oil
- 250g honey
- 1tsp cinnamon
- 1tsp nutmeg
- 1 tsp cloves
- 1 tsp saffron
- 1tsp baking soda
- Put together in big large bowl: olive oil, Prosek and honey until boil.
- Add all spices in and slowly sift in flour with baking soda and make a dough. It should be smooth and dense.
- Roll out the dough, make it 1/2cm thick and with model (you can do it by yourself with the thick paper approx. 10 cm long) make different Paprenjok.
- Put it in a low baking mold and bake for 20 minutes on 180C.
FOR DECORATING YOU’LL NEED:
- time (don’t rush!)
- 1egg white
- 150g sugar in powder
- 1tsp of lemon juice
- Whisk the egg little bit with fork and put all sugar in it.
- Stir until smooth, then add lemon juice and stir it again.
- Mixture should be sticky and look like syrup.
- Put it in Piping bag and decorate each Paprenjak with drawing and drizzling over it.
- Leave aside for few hours to dry.