Ingredients
Scale
For the gingerbread dough
- 3.5 oz. (100g) honey
- 1/3 cup (70g) sugar
- 1/8 cup (25g) butter
- 1 1/2 cups (200g) all-purpose flour
- 2 tsp. gingerbread spice
- 1 tsp. cocoa powder
- 1 tsp. baking powder
- 1 egg
For the short pastry
- 2 cups (250g) all-purpose flour
- 1/2 cup (125g) butter
- 1/3 cup (70g) sugar
- 1 egg
- 1 pinch of salt
For the filling/decoration
- 6 tsp. red currant jam
- 1 egg
- 3.5 oz. (100g) sugar crystals
Instructions
- Add the honey, sugar and butter to a saucepan. Stir constantly and heat up the mix until the sugar has dissolved. Let cool down.
- For the gingerbread dough mix the flour, gingerbread spice, cocoa powder and baking powder in a large bowl. Add the honey mix and one egg and knead until you get a nice, smooth dough. Wrap in plastic wrap and let rest in the fridge for 30 minutes.
- For the short pastry add flour, butter, sugar, egg and salt to a bowl and knead until you get a nice, smooth dough. Wrap in plastic wrap and let rest in the fridge for 30 minutes.
- Cut each dough in half. Roll out the short pastry on a floured surface to get rectangles with 7×8.7 inches (18x22cm). Do the same with the gingerbread dough. Spread 3 teaspoons of the jam on each short pastry rectangle and place the gingerbread rectangles on top. Cut the rectangles lengthwise in half to get two rectangles – each with 4.3×7 inches (11x18cm). Roll up the rectangles from the long sides to get 4 rolls of dough. Wrap each roll in plastic wrap and let rest for 3 hours in the fridge.
- Preheat the oven to 350˚F (175°C). Line baking sheets with baking parchment. Whisk the egg and brush the rolls with the egg. Sprinkle with the sugar crystals and cut the rolls in 0.3 inches (8mm) thick slices and place on the prepared baking sheets. Bake for 15-20 minutes (one baking sheet at a time). Let cool down on a wire rack.
Notes
- Enjoy baking!