<\/p>\n

\n

Nothing more needs to be said \u2013 they’re traditional, well loved in Poland and instantly recognisable. Katarzynki gingerbread biscuits are quite hard immediately after baking (which is perfectly normal) and soften after a few weeks. One of their greatest advantages is that they’re made without any added fat. Their distinctive shape and nostalgic flavour, remembered from childhood, are reason enough to give them a try :). This is a very old recipe for Katarzynki, created by Barbara Bytnerowiczowa.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the Katarzynki gingerbread biscuits:<\/span><\/p>\n

\n
• 200 g honey<\/li>\n
• 1 teaspoon mixed spice<\/li>\n
• a few tablespoons of caramel (or 1 tablespoon cocoa powder)<\/li>\n
• 100 g icing sugar<\/li>\n
• 1 large egg<\/li>\n
• 400 g plain flour<\/li>\n
• 3 teaspoons baking powder<\/li>\n<\/ul>\n

  All the ingredients should be at room temperature.<\/p>\n

  To the runny honey (if your honey has crystallised, gently warm it until liquid, then leave it to cool slightly), add the mixed spice, icing sugar, a little caramel for colour (or the cocoa powder), and the egg. Finally, add the flour mixed with the baking powder. Knead into a fairly firm dough*. Roll it out to a thickness of 5 mm\u20131 cm (do not roll it any thinner) and cut out the traditional Katarzynki shapes using a cutter.<\/p>\n

  Brush the tops lightly with water and bake on a baking tray lined with baking paper at 190\u00b0C for about 12\u201315 minutes. Take care not to overbake them, or they will become too hard and slightly bitter. Transfer to a wire rack and leave to cool completely.<\/p>\n

  How to Soften Katarzynki:<\/strong><\/p>\n

  Katarzynki are usually quite hard after baking because of the honey. To soften, they need to absorb moisture from the air or from fruit. Once they do, they’ll become beautifully soft and almost melt in your mouth. Before icing them, place the biscuits on a wire rack in a humid room. If it’s raining, leaving a window slightly open can help. If your home is quite dry, store the biscuits in an airtight tin together with a few pieces of peeled apple. Replace the apple every few days to prevent it from going mouldy. The biscuits will gradually absorb the moisture from the fruit and soften.<\/p>\n

  * If the dough feels too dry and is difficult to knead, add 1\u20132 tablespoons of sour cream.<\/p>\n

  Enjoy!<\/p>\n

  Recipe source: Barbara Bytnerowiczowa.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Nothing more needs to be said \u2013 they’re traditional, well loved in Poland and instantly recognisable. Katarzynki gingerbread biscuits are quite hard immediately after baking (which is perfectly normal) and soften after a few weeks. One of their greatest advantages is that<\/p>\n","protected":false},"author":1,"featured_media":1700,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[72,38],"tags":[107,123,325,323],"duration":[],"tag_group":[],"class_list":["post-1699","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-gingerbread-cookies","tag-cocoa-powder","tag-dairy-free-recipe","tag-honey","tag-mixed-spices"],"acf":[],"yoast_head":"\n