Festive gingerbread

For our family, gingerbread spells the start of the festive season. We bake the first batch for St Nicholas’ Day. They're at their tastiest then - thin, brittle and very aromatic. Some might object to the lack of chocolate, coloured sprinkles or glossy icing. There are no almonds or nuts to tempt the eye either. But it is this, the most basic version, which is most pleasing to the palate. Then you can taste the spices, and there is nothing better suited to a warming cup of tea or coffee.


  • 50 dkg Szczepanki wheat flour (+ more for sprinkling when rolling and cutting)

  • 20 dkg natural honey

  • 20 dkg icing sugar

  • couple of tbs caramel

  • 1 egg

  • 1 tbs baking soda

  • your favourite spices

  • a few tbs margarine (for coating the trays)

Add the spices, icing sugar and caramel to the liquid honey. Then beat in the egg and sieve the flour. Sprinkle on the baking soda and knead. The dough should be dark, even and quite hard. Roll it very thin, and cut into delicious biscuits with your favourite cake-cutter moulds. Lay these out on a baking tray greased with margarine. Bake in the oven (approx. 160 C) for a short while until slightly brown.


We wish you happy baking.


/Recipe by: Maria Kolasa-Łubecka. A prize-winning recipe from our Christmas competition/