Author: Dina Micin

Emergence of Starogroj’s or Hvar’s paprenjak (gimgerbread) is dating back as far as the 1167 year. About this Croatian product wrote our famous writer Peter Hektorovic in his work Fishing and complaining, and since the 18th-century manuscript recipe for papernjoks (gingerbreads) was preserved and stored in the archives of one of Hvar's family.

Hvar gingerbread

Dina Mičin 3.a
Privatna jezično-informatička gimnazija “Svijet”
Maksimirska cesta 88
10 000 Zagreb

ABOUT

Paprenjok (gingerbread) is the moulds and hand-decorated gingerbread, shaped in the form of fish, amphorae, clover, cross, interwoven by strands and dots.
Throughout the long Croatian history, it was unthinkable that at the ceremonies like weddings, first communions, confirmations, this traditional product is not found on the table. Women and girls are preparing paprenjoks (gingerbread) to their sons, husband sailors for their chests on long travel.

HISTORY
In the 18. century gingerbreads were made at the local bakeries. At that time, they were hand made. Today, they have been made using different molds. In recent years, its popularity is growing so the cake has becomesouvenirs, so you can take it from Hvarback home as a souvenir of the beautiful Croatian island. It was used for decorating of Christmas trees. As a souvenir paprenjok (gingerbread) is not edible even though it looks like a real cake. Souvenir is made of flour and salt, used for decorative purposes and what is most important is that it was introduced to the list of protected cultural monuments of Croatia. Paprenjok (gingerbread) is protected as the Croatian island product.
PACKAGING
Simple packaging includes a paper bag which contains the gingerbreads itself. On the top the bag is a little card with a traditional recipe and ingredients.

INGREDIENTS
In the archives of Hvar family Bučić theold recipe for gingerbread cookies hand-written in Italian in the 18th century is preserved.
350g/12oz plain flour, plus extra for rolling out
1 tea spoon bicarbonate of soda
2 tea spoon ground ginger
1 teas poon ground cinnamon
125g/4½oz butter
175g/6oz light soft brown sugar
1 free-range egg

Dina Mičin 3.a
Privatna jezično-informatička gimnazija “Svijet#
Maksimirska 88
10 000 Zagreb