Perniky (Czech Honey Gingerbread Biscuits)
Crisp-edged, honey sweet gingerbread biscuits with cinnamon and cloves, iced in white for Christmas.
- Time1 hr plus chilling
- LevelEasy
- Costabout £0.12 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 115kcal
- 21.6gcarbs
- 11.4gof which sugars
- 2.6gfat
- 1.5gsaturates
- 1.7gprotein
- 0.6gfibre
- 0.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm the honey, sugar and butter in a small pan over a low heat, stirring until melted and smooth. Do not boil. Leave to cool for 10 minutes.
10 min - 2
Sift the flour, bicarbonate of soda, cocoa and all the spices into a large bowl. Add the egg and the honey mixture and mix to a dough, then knead for 1 minute until smooth.
- 3
Wrap and chill for at least 2 hours, or overnight, which makes the dough easier to roll and deepens the flavour.
- 4
Heat the oven to 180°C (160°C fan). Roll the dough out on a floured surface to 4 mm thick. Cut out hearts, stars and rounds and lay them on lined trays.
- 5
Bake for 8 to 10 minutes, until the edges are slightly darker and the biscuits smell of warm spice. They crisp up as they cool.
9 min - 6
Cool completely. Stir the icing sugar, water and lemon juice into a thick icing and pipe or drizzle over the biscuits. Leave to set for 1 hour.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
