ReceptnaptárPryaniki (Russian honey-spice cookies)
Pryaniki are one of Russia’s oldest sweets: honey-spiced, slightly firm, richly flavoured cookies. In the past the flour was kneaded with honey and spices and baked in decorated moulds. Tula pryaniki are especially famous; today they are a Christmas and tea-time treat.
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Method
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- Melt the honey, sugar and butter in a small pan, warm for 1-2 minutes and cool slightly.
- Mix the flour with the baking soda, spices and salt, then add the egg and the warm honey mixture.
- The dough will be sticky; wrap it and rest for at least 1 hour, ideally overnight.
- Roll out on a floured board to 1 cm thick and cut with cutters or a glass.
- Bake on a lined tray at 180 °C for 10-12 minutes; the edges may darken.
- Mix the icing sugar with the lemon juice to a thick glaze, brush over the cooled cookies and let dry.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Rest the dough: it becomes easier to roll and more flavourful.
- Do not overbake or they harden as they cool; the centre should still be slightly soft.
- Stored in a closed tin for 1-2 days they soften and mature.
- Adjust the spice mix to taste.
Frequently asked questions
How do they differ from gingerbread?
They are similar, but pryaniki often have less fat and a thinner glaze.
How long do they keep?
2-3 weeks in a closed tin.
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More russian ideas
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- Kartoshka (Russian “potato” cake)
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- Gubadia (Tatar layered rice and curd cheese pie)
- Rye bread and apple pudding (northern style)
- Kutia (Christmas wheat berries with poppy seed and honey)
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