Russian Gingerbread



Russian gingerbread, dates back to at least the 1500s, and is spicy and chewy. It can be made in many shapes and is traditionally embossed with patterns from a wooden press.After trying the bought ones, which are delicious, I decided to see if I could replicate them myself. This recipe comes really close and is equally as delicious.


Preparation Time: approx. 1hr 30 mins


3 cups flour
1/8 tsp salt
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp ground allspice
2 egg yolks
1/2 cup sugar
1 tsp vanilla
1 cup honey
Thick berry jam

1/2 cup icing sugar


Sift the flour, salt and baking soda into a bowl and add the spices.

Put the egg yolks and sugar together in a bowl and whisk until white and thick.

Melt the honey until it is liquid and stir in the vanilla. Set aside to cool slightly before adding the honey to the egg mixture.

Stir this mix into the flour to form a stiff dough. Cover and refrigerate for about an hour.

Take approximately a tablespoon of dough and roll into a ball on a lightly floured surface.

Flatten the dough and place around 1/2 teaspoon of jam into the middle. Pinch the edges together to close and roll on on a lightly floured surface to shape into a ball.

Place each ball onto a greased or non-stick baking tray with plenty of space between each ball – they will spread as they cook to around twice their original size.

Preheat the oven to 175 C. Bake for 10-12 minutes, rotating the tray half way through.

These gingerbread biscuits are great on their own. You can also glaze them with thin icing made from the icing sugar and water, or roll them directly in the icing sugar.

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