Ingredients
For gingerbread:
- 200 g Honey
- 1/4 tsp Cinnamon Powder
- 1/4 tsp Cloves
- 1/4 tsp Ground nutmeg
- 1/4 tsp Allspice
- 1 tbsp Unsweetened Cocoa Powder
- 90 g Confectioners' Sugar
- 1 Eggs
- 380 g All-purpose flour
- 3 tsp Baking powder
For cocoa frosting:
- 450 g Confectioners' Sugar
- 26 g Unsweetened Cocoa Powder
- 2 tbsp Honey
- 9 g Butter
- 60 ml water
Directions
Have you ever heard about katarzynki? That’s one of the most common Christmas gingerbread in Poland. Dare to try new national recipes during these holidays!
Steps
1 Done | Preheat the oven (usual 180 degrees, like for any pastry of such kind). Grab all components you'll need for these spicy gingerbread cookies. |
2 Done | Combine the all-purpose flour with your baking powder (use the one with the cream of tartar for better chemical reaction). |
3 Done | In a larger bowl, combine the beaten egg with powdered sugar. |
4 Done | Add the ground cinnamon to your flour mix. |
5 Done | Add the ground nutmeg to the same smaller bowl. |
6 Done | Use a mortar to grind your cloves and allspice. The resulting product should have fine structure before you can mix it into the flour with the rest of spices. |
7 Done | Add the freshly ground spices to the flour mixture. |
8 Done | Get your cocoa powder into the smaller bowl. |
9 Done | Carefully mix all dry ingredients. |
10 Done | Gently heat your honey until it melts. Wait until it becomes warm before adding it to the larger bowl with the egg. |
11 Done | Pour your dry mix into the large bowl and stir until you get the smooth texture of your dough. |
12 Done | That's the most challenging part. Cut the dough into six parts to make your work easier. |
13 Done | Use a cookie cutter to shape your katarzynki. The hardest part is transferring each of them into the baking tray. |
14 Done | This amount is enough for three trays. Bake each of them for ten minutes. |
15 Done | Let the pastry cool down before applying any frosting. |
16 Done | Melt your honey for the frosting basis. |
17 Done | In a small bowl, sprinkle the cocoa powder over the previously melted butter. |
18 Done | Grind your sugar to get the fine powder for this frosting. |
19 Done | Stir the butter with cocoa well. |
20 Done | Add the mix with cocoa powder to the melted honey. |
21 Done | Start gradually adding your powdered sugar. |
22 Done | Keep whisking the frosting while pouring the warm water. |
23 Done | The frosting should become uniform. |
24 Done | Use a toothpick or a similar item to dip the cookies into the frosting. |
25 Done | After all of the gingerbread cookies are dipped and covered with cocoa frosting, let them dry thoroughly. |
26 Done | Transfer the katarzynki into the airtight container. They can be stored up to one month. |
