6-Weeks Gingerbread – Polish Piernik Staropolski Dojrzewajacy is the most delicious maturing gingerbread. Sadly you will need to be very patient when making this cake. Yes, it might feel like forever for this dough to mature — just about 4 to 6 weeks (the longer the better!), but so worth the wait! While it’s usually baked during the holiday season, I like to use this recipe to make gingerbread cookies from time to time.
– 175 ml honey (or 6 oz)
– 3/4 cup sugar
– 1 stick + 1 Tbsp butter
– 3 & 1/2 cup flour
– 2 eggs
– 70 ml milk
– 1 & 1/2 tsp baking soda
– 2 & 1/2 Tbsp pumpkin spice pie
Mix all ingredients with a wooden spoon, place in a glass dish, and cover with clear foil (make some holes in the clear foil for the air to get in/out). Place it in the fridge for 4-6 weeks.
After 4-6 weeks, 2 hr. before baking take the dough out of the fridge
Roll the dough on a lightly floured surface
Use 9×11 baking sheet lined with parchment paper
Bake at 350 for 25 min.
Cool it off
Cut in 3 even pieces width-wise
Spread plum jam on one piece, stock another piece on top. Repeat.
Cover/roll it in foil and place in the fridge to rest for a day
Chocolate drizzle:
~ 2 Tbsp milk
~ 4 Tbsp sugar
~ 3 Tbsp cocoa powder
~ 100g butter, cubed
In pot place milk and sugar. Boil.
Remove from the heat
Add butter and mix quickly
Add cocoa powder. Mix until the drizzle is shiny
Pour over the cake (work fast as the drizzle gets stiff)
Decorate with nuts.
Enjoy!
