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Pryanik - Russian gingerbread

Two main methods of prepairing the dough exist: the so-called "scalded" (or cooked) recipe and the "raw" recipe. I prefer the cooked version which yields a very elastic, pliable dough, but the same ingredients could be mixed together without cooking, as you would with the more familiar gingerbread. So if you find my method laborious, feel free to just throw things together.

4 tbsp sugar (60g)

2 eggs

100 butter

7 tbsp honey (approx. 140-160g)

2 cups flour (240-275g)

3/4 tsp bicarbonate of soda

2 tbsp cinnamon

1/3 tsp nutmeg

1/3 tsp ginger (powdered)

pinch cloves

For the filling:

200g tangy jam - any fruit/berry, a 50/50 mix of marmalade and strawberry jam works well, or add 2-3 tbsp lemon juice to a sweet jam