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Polish Gingerbread Katarzynki

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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

Nutritional information

64 g
Serving Size

Amount Per Serving

221
Calories

Calories from Fat 8

1 g
Total Fat
10 mg
Cholesterol
58 mg
Sodium
58.6 mg
Potassium
53 g
Total Carbohydrates

Sugars 36 g

1 g
Dietary Fiber
3 g
Protein

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Polish Gingerbread Katarzynki

Features:
  • Christmas
Cuisine:
Eager to try a new variety of gingerbread cookies? What about Polish katarzynki? You'll love it!
  • 50 min
  • Serves 20
  • Hard

Ingredients

  • For gingerbread:

  • For cocoa frosting:

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.

Iv Olendr

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