With every bite of these honey-pepper flavored cookies I inevitably become nostalgic of my school days.
My first association with Paprenjak is always the book “Goldsmith’s gold 1871” that they made me read in elementary school. It is a story about a lady named Magda, nicknamed Paprenjarka, who makes those delicious honey-pepper biscuits. In that period, as a teenager, I wasn’t really crazy about them.
Today I really appreciate their specific taste and lovely scent that fills up my kitchen when I do ‘em in Christmas time.
So, I am glad to feature Paprenjak. Finally, it is kind of a Croatian souvenir.
What makes them different from the similar type of biscuits (such as ginger bread) is special wooden or ceramic mold, usually with 3 or 4 motives, which you can press into pastry dough.
- 500g all purpose flour
- 125g sugar (preferably brown)
- 2 eggs
- 125g dark honey
- 125g fat
- 225g ground walnuts
- 2-3 tsp cinnamon
- 3tsp black paper( I even put 5)
- 2tsp crushed cloves
- 1tsp nutmeg
- Sift the flour in the big bowl, than rub the cold fat using your fingertips (or a food processor) until the mixture resembles fine breadcrumbs.
- Mix sugar with cinnamon, pepper, nutmeg, crushed cloves and add it to the mixture,
- Than add eggs, honey, walnuts and make dough.Gather the dough into a ball, wrap it in a plastic wrap and leave it cool down in the fridge fore 1-2 hours.
- Take it from the fridge, wait few minutes and roll out the dough, make it 1/2 cms thick.
- In the meantime put baking paper in rectangular low baking mold and sprinkle each of mold with flour.
- Make Paprenjaci with mold and separate each other with knife.
- Put it into the baking mold and bake for 10-15mins in preheated oven on 180C
Once they are baked, leave ‘em to cool down and you can sprinkle them with powder sugar or even with mixture of powder sugar and pinch of pepper.
Serve them after few days when they’re at their best.
You can keep them for a month in metal box on room temperature.