Toruń Gingerbread (Pierniki toruńskie)
Pierniki toruńskie Say it: pyehr-NEE-kee toh-ROON-skyeh
Pierniki toruńskie are Poland's most famous gingerbread, made in the medieval city of Toruń for centuries. Deep brown, firm and chewy, they are built on rye flour and a generous pour of honey, then scented with cinnamon, ginger, cloves, cardamom and a whisper of black pepper. Bakers there shaped them into hearts, figures and saints and finished them with sugar glaze or chocolate. They soften and deepen in flavour over days, which makes them a treasured Christmas gift.
Toruń Gingerbread (Pierniki toruńskie)
Pierniki toruńskie
Pronounced pyehr-NEE-kee toh-ROON-skyeh
- Serves
- 4
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Sugar glaze
Chocolate coating (optional)
Method
Warm the honey, sugar and butter in a saucepan over low heat, stirring, until melted and smooth, about 5 minutes; do not let it boil. Take it off the heat and cool to lukewarm so it will not cook the eggs.
Beat in the eggs and yolk one at a time until the mixture is glossy and even. In a large bowl, whisk the rye flour with the baking soda, salt, cinnamon, ginger, cloves, nutmeg, cardamom, allspice and pepper.
Add the honey mixture to the dry ingredients in three batches, stirring with a wooden spoon, then knead in the bowl for 3-4 minutes until you have a firm, smooth, slightly tacky dough.
Flatten the dough into a thick disc, wrap it tightly and mature it in the fridge for at least 24 hours, and ideally 1-2 weeks, which builds the deep classic flavour. Let it stand at room temperature for about 1 hour before rolling.
Heat the oven to 350°F (175°C) and line two baking trays with parchment. Roll the dough out to about 1/3 inch (8 mm) thick and cut hearts, stars or figures with cookie cutters, re-rolling the scraps once; you will get about 40 cookies.
Space the shapes 1 inch (2.5 cm) apart and bake for 10-12 minutes, until puffed, set and slightly darker at the edges but still a little soft in the centre. Cool on the tray for 5 minutes, then lift onto a rack to cool completely.
For the sugar glaze, whisk the powdered sugar with 2-3 tablespoons of hot water or lemon juice until thick and smooth. Brush or dip the top of each cooled cookie and leave on the rack for about 30 minutes until the glaze sets glossy.
For a chocolate finish, melt the chocolate with the butter in a bowl set over barely simmering water until smooth, then dip each cookie halfway and let it set on parchment.
Regional variant: Filled Toruń gingerbread (Pierniki toruńskie nadziewane)
Roll the matured dough thinner, about 1/5 inch (5 mm), and cut equal pairs of rounds. Put a teaspoon of thick plum or rose-hip jam on one round, cap with a second, press the edges firmly to seal, and bake 2-3 minutes less so the jam stays soft. Glaze once completely cool.
Cook's notes
- The dough looks dry and crumbly at first; if it will not come together, add hot water a teaspoon at a time, and if it is too soft to roll, chill it longer.
- Pierniki are at their best 3-5 days after baking, stored in a sealed tin, when they soften and the spices mellow.
- Rye flour gives Toruń gingerbread its dark colour and chewy crumb; all-purpose flour alone makes a paler, crisper cookie.
Serve with
Serve with coffee, tea or warm milk; in Poland they are given as Christmas and name-day gifts in decorative tins.
Make ahead and storage
Store in an airtight tin for up to 4 weeks, or longer for chocolate-coated ones; the flavour improves after a few days.
