- 60
Ingredients
- 3/4 c. clear honey
- 1 tsp. cinnamon
- 4 whole cloves
- 1/2 tsp. grated nutmeg
- 2 1/2 c. all-purpose flour
- 2 tsp. baking soda
- 1/4 c. butter
- 1/4 c. sugar
- 1/3 c. raisins
- 1/3 c. white raisins (sultanas)
- 1/2 c. blanched almonds
- 1 egg, beaten
Preparation
Step 1
Heat honey and spices in a small sauce pan until boiling. Reduce the heat so the honey is just boiling for 3-4 minutes, until darkened. Put the pan into cold water and stir 1 tsp. cold water into the honey. REMOVE THE CLOVES. Leave to cool.
Grease and flour an 8-inch square baking pan.
Preheat oven to 350 degrees F.
Sift the flour and baking soda into a bowl and rub in the butter.
Stir in all of the dry ingredients.
Mix in the honey and egg.
Turn the mixture onto a floured surface and knead well- the dough is soft but keep it moving to prevent it from sticking.
Turn the dough into the baking pan, pressing down evenly. Bake for 40-60 minutes.
The piernik is cooked when a skewer inserted into the center comes out clean.
Cool on a wire rack, then wrap in cling film and put into a plastic bag to mature.
Slice cake in half and slice into 1/4-inch strips to make cookie-sized pieces for serving.
This is a honey cake that is traditionally served at Christmas time. It is served like a cookie/tea biscuit and has a ginger-like flavor. The original recipe calls for candied orange peel and hazelnuts, but I use almonds and no candied fruit.