Before we move on to the festivities, we must observe the traditions, so I present you with the links to my Hop neighbours and the Master List:
Right, that’s the serious bit done, so break out your glad rags, slather on the slap, squeeze into your best dancing shoes…mirror, lipstick, manoeuvre (you too boys!)… and let’s par-tay!
Jut because I enjoy a bit of light Devilry, today’s gifts are brought to you by the number 15, a good bake and a fork 😀
This has become something in the way of my DD’s traditional specialty for Christmas and will be the fourth consecutive year (of her 12) that she will be making her Christmas Gingerbread Village.
Now this isn’t that hard biscuity gingerbread that you normally get , but a lovely moist, soft cake…Piernik (or Polish Honey Cake) to be precise, and my gift to you is the recipe.
You can use the mix in mould, like the village, or just make it in 1lb loaf tins (this will make 4), just remember that you need to reduce the cooking time quite a to for the smaller moulds. We bake “by nose” – if it smells done, it probably is, but stick a cocktail stick or match in to check.
200g caster sugar
1 tsp ground cinnamon
½ tsp ginger
½ tsp ground cloves
½ tsp allspice
125ml vegetable oil
1 tsp bicarbonate of soda
500g plain flour
Mix the sugar, spices, and eggs in a large bowl. Stir in the milk and oil, then add the bicarb.
In a small pan, bring the honey to the boil, then stir it into the bowl. Mix in the flour and stir well for 10 minutes. Stand the dough for 1 hour.
Pre-heat the over to 170C/Gas 3 and grease your moulds/loaf tins. Divide mixture between your tine/moulds to the depth of about 5cm (2″). The piernik will rise! If using moulds, don’t fill them all the way or you’ll overspill quite a lot, but you’ll want to cut off the base
for a crafty nibble to ensure it’s level. Bake for 1 ¼ hours for a loaf or less if your mould is smaller. Our village takes about 30-40 mins.
Allow to cool and try not to eat it all at once 😀
It doesn’t require icing, but for the snow, we dribble over icing sugar mixed with a little Triple Sec and dust over some more icing sugar once that has dried a bit.
If all that is a little too Devilish for the you, I’ll leave you with another gift in the form of a more seasonal Number 15…
Wishing you the very best for the holiday season (however you celebrate it, or don’t)!
As an added bonus gift, you can find an authentic 1591 Mince Pie (with meat) recipe here.
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Happy Hopping, and don’t forget to comment..