PAPRENJACI AN ORIGINAL CROATIAN PRODUCT-    COOKIES and OUR GENUINE        SOUVENIR AS WELLBY HTUS CROATIAN ETWINNING TEAM...
THE HISTORY OF THE          COOKIES• Paprenjak is a traditional Croatian cookie  that contains a unique mix of honey, grou...
PAPRENJACI (Black Pepper Cook        - RECIPE• Ingredients: makes 40 cookies  450g flour  180g butter  150g ground walnuts...
METHOD: In a large bowl combine flour and butter. With  the tips of your fingers, rub butter into flour until the mixture ...
THEN…• On a well floured surface, roll dough until it’s 5-7 mm  thick. Using a special wooden mould, make imprints  on the...
IN THE END THEY MAY           LOOK LIKE THESE…-    12/06/12                                6
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Paprenjaci

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Transcript of "Paprenjaci"

  1. 1. PAPRENJACI AN ORIGINAL CROATIAN PRODUCT- COOKIES and OUR GENUINE SOUVENIR AS WELLBY HTUS CROATIAN ETWINNING TEAM12/06/12 1
  2. 2. THE HISTORY OF THE COOKIES• Paprenjak is a traditional Croatian cookie that contains a unique mix of honey, ground nuts, pepper and spices. Its origin is still unclear but It is known to have existed in the 16th century and it was traditionally made for Christmas in many Croatian homes. Today Paprenjak takes on many different shapes, such as gingerbread men, stars or trees.  However, to make traditional Paprenjak you need special wooden moulds that are used to imprint various patterns in the dough. 12/06/12 2
  3. 3. PAPRENJACI (Black Pepper Cook - RECIPE• Ingredients: makes 40 cookies 450g flour 180g butter 150g ground walnuts 150g sugar 3 egg yolks 1 egg 2 tbsp honey 1 1/2 tbsp ground cinnamon 1 tsp ground cloves 1 tsp ground nutmeg 1/2 tsp white pepper 12/06/12 3
  4. 4. METHOD: In a large bowl combine flour and butter. With the tips of your fingers, rub butter into flour until the mixture resembles coarse crumbs. Add walnuts and sugar and stir to combine. Add egg yolks and one egg, honey and spices. Combine ingredients using your hands and gather into a ball. Knead the dough for 10 minutes or until you get a firm ball. The dough will still be a bit sticky but dont add any more flour. Divide in half, flatten into discs and wrap each disc in plastic wrap. Refrigerate for at least 1 hour or until firm. Preheat the oven to 180°C. Line two baking sheets with parchment paper. 12/06/12 4
  5. 5. THEN…• On a well floured surface, roll dough until it’s 5-7 mm thick. Using a special wooden mould, make imprints on the dough and cut them out with a sharp knife. Carefully transfer to prepared baking sheets. If you dont have special moulds, use cookie cutters of desired shape and size.• Bake cookies for 10 minutes. Remove from oven as soon as they start to get color on the edges. The baking time will vary depending on the size of cookies. Cool completely on wire rack and transfer to airtight container. Let them sit for two days to soften before you serve them. They can be kept in airtight container for up to 6 weeks. 12/06/12 5
  6. 6. IN THE END THEY MAY LOOK LIKE THESE…- 12/06/12 6
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