Filled Gingerbread with Orange Marmalade

For the dough, bring honey and water to a boil, cool and mix with butter, flour, juice of one lemon, baking soda and spices. Leave the dough in the refrigerator for at least 1 day (up to 3 days).

For the filling, cut the figs, dates and dried plums, mix them with the raisins as well as the orange marmalade and pour the rum and Grand Marnier over them. Leave to stand for about 5 hours.

Roll out the well cooled gingerbread dough on a floured surface to about 4 mm thick. Place half on a baking sheet lined with parchment paper.

Mix the nuts into the filling and spread on the gingerbread base.

Cover with the second sheet of dough, prick a few times with a fork and brush with the milk. Bake at 160 °C for about 20 minutes.

When completely cool, cut into any desired slices.

Tip: Stock up on high-quality spices – it pays off!

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