The simplicity of the recipe, coupled with the health benefits of ingredients like honey, make Pierniczki a cherished homemade treat.

History of Gingerbreads

The history of Polish gingerbreads dates back to the 14th century, with the city of Toruń being a prominent hub for gingerbread baking. The crafting of Pierniczki was not only a culinary endeavor but a form of art, with elaborate molds and designs showcasing the bakers’ skills.

Through centuries, the tradition of baking gingerbreads has been passed down, making it a nostalgic and cherished practice in Poland​.

Combinations of Gingerbreads

While the classic Pierniczki are delightful on their own, they can be paired with various ingredients to enhance their flavor.

One traditional combination includes filling them with plum jam (powidla) and walnut cream, creating a taste sensation that bridges the old with the new.

You might be interested.

Delightful Polish Gingerbread (Pierniczki)

3 from 4 votes

Recipe by Jan Vasil Course: All Recipes, Sweet Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 3 cups 3 all-purpose flour

• 1 teaspoon 1 baking soda

• 1/2 teaspoon 1/2 ground cinnamon

• 1/2 teaspoon 1/2 ground cloves

• 1/2 teaspoon 1/2 ground ginger

• 1/4 teaspoon 1/4 ground nutmeg

• 1/2 cup 1/2 honey

• 1/2 cup 1/2 granulated sugar

• 1/4 cup 1/4 butter

• 1 large 1 egg

Directions

• Prepare the Dough:
• In a saucepan, mix honey, sugar, and butter over low heat until the sugar dissolves. Allow the mixture to cool.
• In a large mixing bowl, combine the flour, baking soda, and spices.
• Add the cooled honey mixture and the egg to the flour mixture, and stir until a dough forms.
• Shape the Gingerbreads:
• Preheat your oven to 350°F (175°C).
• On a floured surface, roll out the dough to about 1/4-inch thickness.
• Using cookie cutters or traditional molds, cut out the gingerbreads.
• Bake:
• Place the gingerbreads on a baking sheet lined with parchment paper.
• Bake for about 10-12 minutes until they are slightly golden.
• Allow them to cool on a wire rack before serving or decorating as desired.

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FAQ

Actually, the last one is one of the most popular nowadays.

And what so special about it?

Key to great honey cake is semolina cream.

As I mentioned earlier the honey cake is usually filled with thick butter cream. Once the cake is baked it is covered with foil for 1 or 2 days so the honey layers can absorb the humidity of the cream.

This cake is filled with semolina cream. Semolina gives it a lighter consistency and richer texture. To me personally this combination is really tasty.

So how you can make this honey cake at home?

Polish honey cake with caramelised walnuts and semolina cream.

The following recipe is made for 6-8 people, it is medium difficult and the preparation takes around 120 minutes.

What you will need?

• best honeydew honey you can get
• sieve
• baking sheet
• one sheet of baking paper
• mixer
• wrapping foil

The best Polish honey cake with caramelised walnuts.

5 from 1 vote

Recipe by Jan Vasil Course: Recipe bookCuisine: PolishDifficulty: Medium

Servings

8

servings

Prep time

1

hour 

Cooking time

1

hour 

Total time

2

hours 

Traditional Polish honey cake with caramelised walnuts and delicious semolina cream.

Cook Mode

Keep the screen of your device on

Ingredients

• The DOUGH:

• 120g honeydew honey

• 500g flour

• 10g baking soda

• 1 egg

• 100g sour cream

• 80g butter

• Caramelised WALNUTS:

• 80g sugar cane

• 50g honeydew honey

• 50g butter

• 100g walnuts

• Semolina CREAM:

• 500ml full fat milk (3,2% fat)

• 30g honeydew honey

• 100g semolina

• 200ml cream (30% fat)

• 50g cocoa powder

• 200g butter, softened

• 50g powdered sugar

Directions

• The DOUGH:
• Heat up a small pan over medium heat and melt the butter with honey. Cook for several minutes until combined, remove from the heat and leave to cool down completely. Sift the flour and the baking soda through the sieve, add the egg, soured cream and the cooled butter/honey cream. Mix together.
• Split the dough into 3 parts and roll each into 3-4mm thick circle. Lay out the baking paper on a baking sheet and place dough circles on top. *Note, you might be baking the dough in more than one turn. IMPORTANT: for now bake only 2 circles, you will bake the third one later with caramelised walnuts.
• Bake the dough circles at 175°C for abut 12-13 minutes.
• Caramelised WALNUTS:
• Heat up a bigger pan over low heat and add the sugar cane, honey and butter. Keep cooking for around 2 minutes until the butter and sugar start to melt, and then add the walnuts.
• Add the hot walnuts on top of the third dough circle and bake in the oven for 12-13 minutes at 175°C.
  Once baked, place on a cooling rack and let it cool completely.
• Semolina CREAM:
• In a pot combine the milk with honey and bring to boil, then add the cocoa, semolina and the cream. Bring to boil and remove from the heat. Cover the pot with the lid and leave to cool down completely. Once cold, mix with the mixer or kitchen robot.
• Meanwhile the semolina cream is cooling, add the butter and powdered sugar to a bowl and mix with mixer or kitchen robot until you get a fluffy cream.
• Now add gradually the cooled semolina cream to the mixed butter, and mix on a low speed until combined. Wrap the bowl with the wrapping foil and place into the fridge for 60 minutes.
• Split the cooled cream into two parts and spread over the 2 baked circles. Place the third circle with caramelised walnuts on top and your cake is ready.
• The cake tastes the best on the other day.

Notes

• Baking the dough can take more time as you might be doing it in more turns than one. It depends on the size of the circles, your baking sheet and the oven capabilities.
• You can keep the cake in the fridge for several days.

Did you make this recipe?

Tag @tasteisyours on Instagram and hashtag it with #polishfood

Like this recipe?

Follow @tasteisyours on Pinterest

Join our Facebook Group!

Follow Taste Is Yours on Facebook

Make sure you try out our other Polish desserts.

Papal cream cake or kremowka. – One of the best Polish desserts.