EUROPEAN GINGERBEAD COOKIES WITH FROSTING; PERNÍČKY, CZECH REPUBLIC, Prague, Czech Republic
Flour, Cocoa, Baking Powder
Nutmeg, Cloves, Cinnamon, Allspice
Eggs, Butter, Sour Cream, Honey
Powdered Sugar, Egg White
Ingredients
Perníčky Dough
All Purpose Flour – 325 grams
Honey – 120 grams
Unsalted Butter – 90 grams
Sour Cream – 60 grams
Eggs – 2
Unsweetened Cocoa Powder – 2 tablespoons
Baking Soda – 1/2 teaspoon
Nutmeg – 1 teaspoon
Cloves – 1 teaspoon
Cinnamon – 1 teaspoon
Allspice – 1 teaspoon
Frosting
Powdered Sugar – 140 grams
Egg White – 1
Perníčky – Gingerbread is an aromatic pastry, dating back to ancient Egypt and Greece. The arrival of spices from Asia and the Middle East to Medieval Europe innovated the art of baking. European bakers embraced these aromatic spices, developing their own unique recipes for breads, pastries and desserts. Perníčky are traditional gingerbread cookies made in Czech Republic, originally brought to the country from Germany in the 14th century. These fragrant cookies are popular all year long, but are invaluable delicacies during Christmas. Perníčky are made of flour, honey, eggs, butter, milk or cream and spices. The baked gingerbread cookies are shaped into figurines, bells, hearts and many other shapes, covered with sugar glaze or decorated with sugar-frosting. During the holiday season, elaborate gingerbread houses and beautifully decorated gingerbread cookies are classic Czech souvenirs shared with families and friends. Our Perníčky recipe recreates the flavors we loved while visiting the festive Christmas markets of Prague. Perníčky are easy to make, have a wonderful flavor and retain longer-lasting aromas in the home.
Perníčky Dough
Making Perníčky
Decorating Perníčky
Czech Republic, Perníčky
Preparation Method
Step 1 – In the spice grinder, crush all spices into a fine texture. Melt the butter on low heat. In the large bowl, mix the flour, cocoa powder, spices and baking soda, then add the honey, butter, sour cream and eggs. Make the dough, then put in the bowl, cover with a plastic wrap and leave in the refrigerator for 1-2 hours. Note: Freshly ground spices have stronger flavorful and aroma.
Step 2 – Roll the dough (around 4 millimeters thick) and shape the gingerbread cookies using the cookie cutters. Preheat the oven to 180 degrees Celsius (356 Fahrenheit). Place the cookies on a baking sheet lined with parchment paper and bake for 10 minutes.
Step 3 – Using the electric mixer, mix the egg white and powdered sugar for around 5 minutes into a smooth texture. Transfer the frosting to the pastry decorating bag, decorate the cookies with frosting and leave to dry.
Step 4 – Store the cookies inside an airtight container and enjoy!