Tuesday, November 12, 2013

Pryaniki ~ Russian Gingerbread

 Just reading my friends Tim and Chris's book, 'Off The Rails', where he ate these as a staple snack while cycling across Russia. He seemed to love them so much so I wanted to try them on a bushwalk!


3 eggs
40 g unsalted butter, melted
265 g (¾ cup) honey
450 g (3 cups) plain flour
3 tsp baking powder
½ tsp ground cardamom
½ tsp ground cloves
½ tsp ground cinnamon
½ tsp ground ginger
55 g (¼ cup) caster sugar
melted dark chocolate, to serve

I have read that listening to Rite of Spring by Igor Stravinsky during the original preparing of the dough may be beneficial to your mood, especially if you have reached the pulverizing of the almonds during the Dance of the Adolescents!


Separate 2 eggs and reserve 1 egg white. (Discard the other egg white or use it for another recipe.) Whisk the 2 egg yolks in a bowl with butter, honey and remaining egg. Sift flour, baking powder and spices into a bowl and combine. Make a well in the centre, add egg mixture and gradually combine. Cover and refrigerate for 1 hour.

Preheat oven to 180°C. Line 2 oven trays with baking paper. Using damp hands, shape tablespoonfuls of mixture into 24 balls and place on the trays. Flatten them slightly and bake, swapping the trays halfway, for 15 minutes or until cooked through and golden. Transfer to a wire rack to cool.
To make meringue, whisk reserved egg white with sugar to soft peaks, then spread 1 tsp meringue mixture over each biscuit. Drizzle with chocolate and allow to set before serving.

Drink tea from a samovar will complement these sweet treats, as will traditional Russian sbiten, a hot drink made with honey, spices, jam and water or red wine

- recipe from SBS food and advice from my friend Irina Gomanyuk

I put dates in the middle.

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