Gingerbread cookies – a Polish recipe with the Australian flavor

These Gingerbread cookies need to be baked 1-2 weeks before Christmas. This Christmas tradition brings happy childhood memories particularly since this is my Polish mother’s recipe. I have doubled the proportions and they taste so good and have added some Australian flavor. The secret to it is freshly ground spices and quality fresh ingredients, as they should be.  Commercial spice mixes have added sugar, salt, and cocoa and may be contaminated with nuts, lactose, or soy.


1 kg of flour

400 g of quality honey

200g-400g of raw sugar, coconut sugar, or  rapadura  sugar

240g of organic butter

2 eggs

20 g of baking soda

20g of freshly grounded spices (cinnamon, cardamom, ginger, cloves, allspice, coriander)


  1.  Melt butter, and honey, and dissolve sugar, then add spices and bring to a boil for a few minutes. Cool down the mixture.
  2.  Pour all flour mixed with baking soda into a large bowl or on a flat clean surface and make a well. Pour cold honey-spices mixture, add 2  eggs, and blend all ingredients well.
  3.  Roll the dough  1/2 cm thick and cut the cookies using cookie cutters.
  4.  Bake in a preheated oven to 160C  for about 10 minutes. Cool the cookies.
  5.  Store in an air-tight container. They are ready to eat when soft (if one can wait that long).


If you would like to know more about how the DH-Natural Medicine Clinic can help you, please call us now on

(02) 4854 0205 

Danuta Hulajko is a Naturopath, international speaker and the founder & practitioner at the DH Natural Medicine Clinic and in the Southern Highlands 

Danuta specialises in Allergies, Anti-Aging, Auto-Immune Conditions, Cardiovascular Conditions, Female Reproductive, Long Covid, Menopause, Mould Toxicity, Skin Conditions, Stress and Insomnia and Thyroid Dysfunction.


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