Christmas is a time when even those who aren't fond of spending time in the kitchen roll up their sleeves and get to work. And it's not just about making dumplings and uszka, but about the sweets.
TABLE OF CONTENTS:
- Christmas chocolate-cinnamon gingerbread cookies
- Dried fruit and poppy seed "Piegusek" cake
- Summary
It's hard to imagine any home without gingerbread cookies at this time of year, especially since decorating them is a wonderful way to spend time with loved ones and involve children in Christmas Eve preparations. Gingerbread cookies with icing, covered in chocolate, or even plain ones are holiday classics. To become a gingerbread specialist, you don't need years of experience in confectionery or special skills. You are only limited by your imagination. You can try baking cookies that not only taste spectacular but also look exceptional. Check out our recipes and get to work!
CHRISTMAS CHOCOLATE-CINNAMON GINGERBREAD COOKIES
What gives holiday bakes their special character are warming spices. They provide sweets with a unique aroma and a comforting taste. Among the recipes for gingerbread spice mixes, you will find formulas combining cinnamon, ginger, cloves, cardamom, nutmeg, allspice, black pepper, and anise.
In our assortment, you can purchase a ready-made gingerbread mix, but we also encourage you to experiment and create your own spice mix using the ingredients above, mixed in proportions that best suit the tastes of your household.
INGREDIENTS: (recipe for approx. 20 pieces)
- 200 g Kurpiowska flour type 500
- 40 g cocoa powder
- 2 tsp gingerbread spice mix
- ½ tsp cinnamon
- ½ tsp baking powder
- ¾ tsp baking soda
- 130 g room-temperature butter
- ¾ cup brown sugar
- 2 tsp vanilla sugar
- 1 egg
- Pinch of salt
- 100 g dark chocolate
PREPARATION:
First, mix the so-called dry ingredients in a bowl: flour, cocoa, soda, baking powder, cinnamon, and gingerbread spice.
In a separate bowl, cream the soft butter with the vanilla sugar. Then add the egg and mix again. Add the sifted dry ingredients to the butter and mix until completely combined into a smooth mass.
Next, chop the chocolate and add the pieces to the dough. Stir gently with a spoon, and once the chocolate is evenly distributed, you can move on to forming the cookies.
To do this, create small balls from the dough and place them on a baking tray lined with parchment paper, leaving plenty of space between them. Flatten them with a spoon or your hand to create flat, oval cookies.
Place the tray in an oven preheated to 180°C for about 12-14 minutes. Let them cool for a while and store in an airtight container.
Childishly simple, isn't it?
CHRISTMAS DRIED FRUIT "PIEGUSEK" CAKE
Christmas in a Polish home couldn't happen without dried fruits and nuts (bakalie). Walnuts, poppy seeds, and raisins are a trio that gives a characteristic flavor not only to Christmas Eve dishes but also fills the house with an incredible aroma through baking.
INGREDIENTS:
- 1 cup Kurpiowska flour (approx. 160 g)
- 1 cup powdered sugar (max. 200 g)
- 1 cup dry poppy seeds (approx. 170 g)
- 1 tsp potato starch
- 170 g butter or margarine (¾ of a standard block)
- 4 eggs
- 2 flat tsp baking powder
- 3 drops of rum aroma
- ½ cup chopped dried fruits and nuts (raisins, walnuts, almond flakes, etc.)
- A bit of breadcrumbs
PREPARATION:
Sift the wheat flour and potato starch into a bowl, then add the poppy seeds and baking powder. You can rinse the poppy seeds first, as long as you dry the grains thoroughly before combining with the other ingredients. Remember not to grind the poppy seeds!
Melt the butter in a saucepan over low heat. It should be liquid and warm, not hot.
In a medium bowl, crack the eggs, add the powdered sugar, and beat with a mixer until you achieve a stiff, fluffy consistency. Then reduce the mixer speed and add the flour, poppy seed, and baking powder mixture.
While still mixing on the lowest speed, pour in the melted butter, add a few drops of aroma, and mix until smooth.
Finally, fold the dried fruits and nuts into the batter and stir with a spoon so the pieces are distributed evenly. Pour the prepared batter into a loaf tin that has been greased with butter and sprinkled with breadcrumbs. Set the oven to 170°C with fan or 180°C (top-bottom heat).
Bake the "Piegusek" for about 50 minutes, checking with a toothpick before removing to ensure the inside is dry. Once finished baking, slightly open the oven door and wait fifteen minutes before taking the cake out. After this time, remove from the tin and set aside to cool.
SUMMARY
Christmas baking is not just about the taste, but also about spending time together. Cooking is an engaging way to spend time with loved ones, which we don't always have time for during the year. It's worth remembering that we don't have to strictly stick to the recipe; we can listen to our intuition, follow our own taste, and let our imagination speak. As we always say, common sense is the only thing that limits us in the kitchen! Try, experiment, and discover. We look forward to the results of your work and wish all our readers a tasty and joyful Christmas!
