Filled Gingerbread

For the filled gingerbread, mix sugar, flour and nuts. Beat the eggs and add them to the mixture. Add honey and melted, fat and gingerbread spice and baking soda and stir all ingredients well. Cover and refrigerate for one night.

For the filling, cut dried fruit into small cubes and marinate in rum for about 1 hour. Coarsely chop the nuts.

Knead dough on a floured surface until smooth. Roll out half of the dough about 1 cm thick to a size of 30 X 25 cm and place on a baking tray lined with baking parchment.

Spread with currant jelly and top with rnarinated fruits and nuts. Roll out remaining dough also 1 cm thick to a size of 30 X 25 cm and place on top.

Carefully press down the edge. Bake in the preheated oven on the middle shelf at 200 degrees for about 30 minutes. While still hot, spread with apricot jam and cut into 3 cm rhombuses. Cover each filled gingerbread with 3 almond flakes.

Preparation Tip:

Stored together with an apple in a sealed tin, the filled gingerbread stays soft for a few weeks.

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