(English version below)
Paprenjaci su tradicionalni hrvatski keksi osebujnog okusa dobivenog kombinacijom meda i papra.

Inspirirana Monikinim predivnim fotografijima (www.bakenoir.com) koje su mi potaknule sjećanja na moju pokojnu bakicu i njene domaće paprenjake, čekala sam priliku da ih sama ispečem. Kalupe sam kupila na štandu s drvenarijom na Dolcu. Ljetos su nam u posjet dolazili prijatelji iz inozemstva i ovo je bila prilika da paprenjake ispečem kao lijepe hrvatske suvenire. Monikin mi se recept činio jako dobar, a onda je objavljen na Dubrovnik.com što mi je bila dodatna preporuka. Uz Monikinu dozvolu recept prenosim ovdje.


U zdjelu stavite prosijano brašno i maslac. Prstima utrljajte maslac u brašno dok smjesa ne postane mrvičasta. Dodajte šećer, orahe, žutanjke, jaje, med i začine. Mijesite tijesto 10-ak minuta te oblikujte dvije kugle koje spljoštite u oblik diska. Tijesto zamotajte u prozirnu foliju te stavite u hladnjak na najmanje sat vremena. Nakon hlađenja tijesto bi trebalo postati neljepljivo stoga nemojte dodavati brašno.

Zagrijte pećnicu na 180°C. Obložite papirom dva velika lima za pečenje. Ohlađeno tijesto razvaljajte na dobro pobrašnjenoj drvenoj podlozi na debljinu od 5 do 7 mm. Pobrašnite drvene kalupe za paprenjake pa njima na tijestu utisnite motive. Nožem izrežite motive iz tijesta i pažljivo ih prenesite na pripremljeni lim. Paprenjaci se za vrijeme pečenja neće proširiti pa ne trebate među njima ostavljati veliki razmak. Pecite 10-ak minuta. Gotovi su kada počnu dobivati laganu boju po rubovima. Ukoliko paprenjake režete manjim kalupima za keksiće, skratite vrijeme pečenja. Pečene kekse ohladite na rešeci, te spremite u limenu kutiju. Neka odstoje barem dva dana prije posluživanja kako bi omekšali. U dobro zatvorenoj limenoj kutiji paprenjaci zadržavaju svježinu do 6 tjedana.


Paprenjak cookies are traditional biscuits made in Croatia. These peculiar biscuits contain a unique mix of honey and black pepper.

Inspired by Monika’s (BakeNoir) beautiful photos and reminiscences of my late grandmother and her beautiful domestic Paprenjak cookies I was waiting for a chance to bake them. I never got grandma’s recipe because I was too young when she passed, so I was willing to try any recommended recipe. Monika’s recipe seemed just fine and then furthermore it was published on Dubrovnik.com and that definitely was a good recommendation. Last summer my friends from abroad were coming to visit us and this was an opportunity to bake Paprenjak cookies as a wonderful Croatian souvenir. And they turned out really nice. I’m sharing here word-by-word Monika’s recipe.

To make traditional Paprenjak you need special wooden moulds that are used to imprint various patterns in the dough. If you don’t have them, any cookie cutter will do.  Kept in an airtight container, these cookies can be stored for up to 6 weeks.

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 don’t 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.

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 don’t 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.