Paprenjak
Paprenjak is a traditional Croatian biscuit that contains a unique mix of honey, walnuts, pepper and spices. Its origin is still unclear but it is known to have existed since the 16th century and more lately its become a family tradition in many Croatian homes to make paprenjak for Christmas. To make paprenjak you need special wooden mould’s that are used to imprint various patterns in the dough.
Makes 40 cookies
Ingredients
4 cups (450 grams) all-purpose flour
3/4 cup (180 grams) unsalted butter
1 cup (150 grams) ground walnuts
3/4 cup (150 grams) granulated sugar
3 egg yolks
1 large egg
2 tbsp honey
1 1/2 tbsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1/2 tsp white pepper
Directions
In a large bowl combine flour and butter. With the tips of your fingers, rub butter into flour until the mixture resembles coarse crumbs. Add walnuts and sugar and stir to combine.
Add egg yolks and one egg, honey and spices. Combine ingredients using your hands and gather into a ball. Knead the dough for 10 minutes or until you get a firm ball. The dough will still be a bit sticky but don’t add any more flour. Divide in half, flatten into discs and wrap each disc in plastic wrap. Refrigerate for at least 1 hour or until firm.
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
On a well floured surface, roll dough until it’s 5-7 mm thick. Using a special wooden mould, make imprints on the dough and cut them out with a sharp knife. Carefully transfer to prepared baking sheets. If you don’t have moulds, use cookie cutters of desired shape and size.
Bake for 10 minutes. Remove from oven as soon as they start to get color on the edges. The baking time will vary depending on the size of cookies. Cool completely on a wire rack and transfer to airtight container. Allow the cookies to soften up for two days before serving. They can be kept in an airtight container for up to 6 weeks.
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My inclination towards food and everything related to it became obvious as early as my toddler years. I would always grab any visible bits of food and walk around happily chewing away. As I was growing up, food always seemed to be a big part of our family life. Whether a quiet week-day meal, a birthday celebration or a holiday, the importance of a home cooked and comforting meal was always cherished in our family. It is therefore not unusual that I developed an even stronger passion for food, cooking and discovering new flavor combinations when I grew up. When I started a food blog on a whim a few years ago, I had no idea that it will help me evolve not only as a cook and recipe developer, but also as a food stylist and photographer. My passion towards food grew into passion for food photography, which is slowly taking the lead and becoming my primary field of interest. My blog, Sweet Sensation, is a blend of food, art, photography, travel and all the good things in life.
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