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Paprenjaci are spiced honey cookies from Croatia, known for a confident blend of sweetness and warmth. A small measure of black pepper lends a gentle sting that wakes the palate. Crisp edges meet a tender middle, making them ideal with coffee or a glass of dessert wine.
They look striking before you even taste them. The dough is pressed into carved moulds that leave vines, stars, fish, and rosettes on the surface. Each batch looks slightly different, and that irregular beauty hints at the handwork that defines traditional Croatian baking.
Although often baked at Christmas, Paprenjaci fit any gathering where good talk and simple pleasures matter. Their flavour lingers, and so does the sense of welcome that comes with a tin set out on the table. One biscuit invites another, and soon the plate is bare.
Want to dive deeper into Croatian Cuisine? Don’t miss our post on Traditional Croatian Foods to Try
What Is Paprenjaci?
Paprenjaci are spiced biscuits enriched with honey and butter, then flavoured with a calm choir of cinnamon, cloves, and citrus zest. A touch of ground pepper gives the cookies their name and a playful finish. Shaped and stamped, they are baked until lightly bronzed.
The texture should be balanced. The outside has a delicate snap, while the centre stays tender and slightly cakey. Some families add chopped nuts for a pleasing bite, others prefer a smoother crumb. Either way, the biscuit holds its shape and keeps well in a tin.
Serving is simple. A plate of Paprenjaci sits well beside Turkish style coffee or a small cup of tea. The perfume of spice softens the drink’s bitterness, while the honey notes extend the finish. A curl of orange peel on the saucer feels right at home.
Ingredients and Taste
Flour, butter, and honey lay the foundation. Eggs provide structure, while sugar deepens colour and helps the edges crisp. Cinnamon and cloves bring warmth, nutmeg adds lift, and grated citrus keeps the profile bright. Black pepper arrives late, then fades with charm.
Walnuts or almonds appear in many kitchens, lending richness and a satisfying crunch. Some cooks add a spoon of dark syrup or a splash of brandy for aroma. The dough is rested so the spices mingle, then rolled and stamped so the patterns bake clear and sharp.
On the tongue, the first impression is honeyed and mellow, followed by spice that grows without shouting. Pepper sends a quick spark, then steps back. The finish is clean, with hints of citrus and toasted nuts. The biscuit invites slow eating rather than haste.
A Taste of History
Paprenjaci grew along the old trade routes that linked the Adriatic to distant markets. Spices from abroad met local honey and flour, and cooks shaped a biscuit that suited both feast days and travel. The carved moulds echo guild motifs and folk designs.
By the nineteenth century the biscuits were appearing in urban bakeries as well as farmhouse kitchens. Writers of the time mentioned them with affection, noting their lively pepper and the way guests reached for a second piece without ceremony or fuss.
Today Paprenjaci remain a favourite across Croatia. Families keep treasured moulds and recipes, adjusting spice to taste while honouring custom. A freshly baked tin speaks of hospitality, frugality, and pleasure, all held together by the scent of honey and spice.
Beyond holidays, bakers now revisit Paprenjaci with local flours, citrus from island groves, and small changes to spice blends. Yet the essentials remain. Honey, pepper, and a steady hand at the mould keep the biscuit honest, linking present tables to earlier kitchens.
How to Make Paprenjaci (Spiced Honey Cookies)
Paprenjaci are traditional Croatian honey cookies, spiced with black pepper, cinnamon, and cloves. They are crisp yet slightly chewy, with a warm aroma that makes them perfect for festive gatherings. Expect a bold blend of sweet and savoury notes with each bite. See the recipe card at the bottom for printable directions
Ingredients
For the dough
- 300g plain flour
- 100g ground walnuts (or almonds, traditional variations exist)
- 120g honey
- 80g unsalted butter, softened
- 100g sugar
- 1 large egg
- ½ tsp ground black pepper
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp baking soda
- Pinch of salt
For finishing
- Icing sugar for dusting (optional)
Cooking Instructions
Step 1: Preheat the oven
To begin, preheat your oven to 180°C. Line a baking tray with parchment paper. This will prevent sticking and ensure even baking. Transition to making the dough.
Step 2: Cream butter, sugar, and honey
In a large mixing bowl, cream together softened butter, sugar, and honey until smooth and fluffy. This step enhances the cookies’ texture. Move on to adding the egg.
Step 3: Add the egg
Beat in the egg until fully incorporated. Ensure the mixture is smooth and uniform before adding dry ingredients. Proceed to preparing the spice mix.
Step 4: Mix the dry ingredients
In a separate bowl, combine flour, ground walnuts, baking soda, salt, pepper, cinnamon, and cloves. Stir well so the spices are evenly distributed. Transition to combining wet and dry ingredients.
Step 5: Form the dough
Gradually add the dry mixture into the butter mixture, stirring until a soft but firm dough forms. If sticky, dust lightly with flour. Move to shaping.
Step 6: Roll out the dough
Lightly flour a clean surface. Roll the dough to about 5mm thickness. Keep the dough even to ensure consistent baking. Transition to cutting shapes.
Step 7: Cut the cookies
Use traditional moulds or simple cutters to shape the cookies. Place them neatly on the prepared tray, leaving slight space between each. Move to baking.
Step 8: Bake the cookies
Bake in the preheated oven for 10–12 minutes until golden at the edges. Avoid overbaking to keep them slightly chewy inside. Proceed to cooling.
Step 9: Cool on a rack
Transfer the baked cookies to a wire rack to cool completely. They will firm up as they cool. Prepare for optional finishing.
Final Step: Serve or decorate
Dust lightly with icing sugar if desired. Serve with coffee, tea, or sweet wine for a traditional Croatian experience. Presentation tip: store in decorative tins for festive occasions.
Variations and substitutions
- Substitute ground walnuts with almonds or hazelnuts, depending on availability.
- If honey is not on hand, use a mix of golden syrup and molasses for depth.
- Replace black pepper with allspice if a milder spice profile is preferred.
- For dairy free versions, use plant based butter.
Cooking Tips for Perfect Paprenjaci
- Use freshly ground black pepper for a sharper, authentic flavour.
- Resting the dough in the fridge for 30 minutes makes rolling easier.
- Avoid overbaking to maintain a tender chew inside.
- Store in airtight containers; flavours deepen after a day.
Paprenjaci (Spiced Honey Cookies)
Ingredients
For the dough
- 300 g plain flour
- 100 g ground walnuts or almonds, traditional variations exist
- 120 g honey
- 80 g unsalted butter softened
- 100 g sugar
- 1 large egg
- ½ tsp ground black pepper
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp baking soda
- Pinch of salt
For finishing
- Icing sugar for dusting optional
Instructions
- To begin, preheat your oven to 180°C. Line a baking tray with parchment paper. This will prevent sticking and ensure even baking. Transition to making the dough.
- In a large mixing bowl, cream together softened butter, sugar, and honey until smooth and fluffy. This step enhances the cookies’ texture. Move on to adding the egg.
- Beat in the egg until fully incorporated. Ensure the mixture is smooth and uniform before adding dry ingredients. Proceed to preparing the spice mix.
- In a separate bowl, combine flour, ground walnuts, baking soda, salt, pepper, cinnamon, and cloves. Stir well so the spices are evenly distributed. Transition to combining wet and dry ingredients.
- Gradually add the dry mixture into the butter mixture, stirring until a soft but firm dough forms. If sticky, dust lightly with flour. Move to shaping.
- Lightly flour a clean surface. Roll the dough to about 5mm thickness. Keep the dough even to ensure consistent baking. Transition to cutting shapes.
- Use traditional moulds or simple cutters to shape the cookies. Place them neatly on the prepared tray, leaving slight space between each. Move to baking.
- Bake in the preheated oven for 10–12 minutes until golden at the edges. Avoid overbaking to keep them slightly chewy inside. Proceed to cooling.
- Transfer the baked cookies to a wire rack to cool completely. They will firm up as they cool. Prepare for optional finishing.
- Dust lightly with icing sugar if desired. Serve with coffee, tea, or sweet wine for a traditional Croatian experience. Presentation tip: store in decorative tins for festive occasions.
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