Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup honey
- 2 large eggs
- 1/2 cup chopped walnuts
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
3. In another mixing bowl, beat the butter and brown sugar until light and fluffy.
4. Add the honey and beat until well combined.
5. Add the eggs, one at a time, beating well after each addition.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chopped walnuts.
8. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly browned.
10. Allow the gingerbread to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 130
Total fat: 6g
Saturated fat: 3g
Cholesterol: 25mg
Sodium: 40mg
Total carbohydrates: 18g
Dietary fiber: 1g
Total sugars: 10g
Protein: 2g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use white sugar instead of brown sugar.
- You can use pecans instead of walnuts.
Variations:
- You can add 1/2 cup of raisins or dried cranberries to the dough.
- You can drizzle melted chocolate over the cooled gingerbread.
- You can add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure your butter is softened before beating it with the sugar.
- Don't overmix the dough, or the gingerbread will be tough.
- If the dough is too sticky, chill it in the refrigerator for 30 minutes before shaping it into cookies.
Storage instructions:
Store the gingerbread in an airtight container at room temperature for up to 5 days.
Reheating instructions:
You can warm the gingerbread in the microwave for a few seconds before serving.
Presentation ideas:
Arrange the gingerbread on a festive platter and dust with powdered sugar.
Garnishes:
Sprinkle chopped walnuts or pecans over the gingerbread before serving.
Pairings:
Serve the gingerbread with a cup of hot tea or coffee.
Suggested side dishes:
Serve the gingerbread with a side of fresh fruit or a cheese platter.
Troubleshooting advice:
- If the gingerbread is too dry, add a tablespoon of milk to the dough.
- If the gingerbread is too wet, add a tablespoon of flour to the dough.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the gingerbread. Store the gingerbread in an airtight container to prevent contamination.
Food history:
Krakow gingerbread is a traditional Polish dessert that dates back to the Middle Ages. It was originally made by monks in monasteries and was considered a luxury item due to the high cost of spices.
Flavor profiles:
The gingerbread has a warm and spicy flavor from the cinnamon, ginger, cloves, and nutmeg. The honey adds a sweet and floral note, while the walnuts provide a nutty crunch.
Serving suggestions:
Serve the gingerbread as a dessert or a snack with a cup of hot tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Polish