Old Polish gingerbread with jam and chocolate: mix in November, age until Christmas

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1. Bring the honey mixture to a boil

   45 min

   Place the honey, sugar, and butter in a saucepan and heat, stirring constantly, until the sugar dissolves and the mixture begins to boil. Remove from the heat and let cool for about 30 minutes, until just lukewarm.

2. Make the dough

   15 min

   Mix the flour with the gingerbread spice, cocoa powder, and salt. Dissolve the baking soda in the milk. Stir the eggs and milk mixture into the lukewarm honey mixture, then add the flour mixture and work into a soft, slightly sticky dough.

3. Let the dough age

   Place the dough in a bowl or container, cover with plastic wrap, and let age in the refrigerator for at least 2 weeks, traditionally 4–6 weeks. During this time, the dough will firm up and the spice flavors will blend with the honey.

4. Roll out the layers

   1 hr 20 min

   Remove the dough from the refrigerator an hour before baking to let it soften. Knead it briefly, divide into 3 equal portions, and roll each portion out on parchment paper into a 20 × 30 cm rectangle. If it sticks, dust with a little flour.

5. Bake

   1 hr

   Bake the layers one at a time in an oven preheated to 180 °C (350 °F) for 15–18 minutes, until springy and slightly darker around the edges. Let cool on a flat surface, then trim any uneven edges.

6. Fill with plum butter

   15 min

   Spread half the plum butter over the first layer, place the second layer on top, spread with the remaining plum butter, and cover with the third layer. Wrap the gingerbread in parchment paper, place a board on top, and weigh it down with something heavy.

7. Let soften

   Leave the gingerbread under the weighted board in a cool place for 3–5 days, until it absorbs moisture from the plum butter and softens.

8. Glaze with chocolate

   15 min

   Melt the chocolate and butter together over simmering water, spread over the top of the gingerbread, and let set. Cut into 24 pieces using a sharp knife dipped in hot water.

Tip: You can mix the dough as early as the beginning of November; it will keep in the refrigerator for up to 6 weeks. The baked gingerbread, wrapped in parchment paper and plastic wrap, will keep in a cool place for 2–3 weeks. Read more: How to adjust a recipe for your baking pan

This recipe was translated from the Slovak original: Staropoľský perník s lekvárom a čokoládou: cesto zamiešate v novembri a do Vianoc dozreje