Filled Gingerbread

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Lets start the Christmas season with this filled gingerbread. We love filled gingerbread, very soft and moist.

My mum loved to bake this gingerbread and it was eaten up very quickly, just like today. 🙂

It tastes best if you store it in a cookie tin for a few days. And will keep for about 4 weeks, if not eaten before. 🙂

More recipes with gingerbread spice:
Gingerbread Cookies
Gingerbread Kipferl

Filled Gingerbread
  • 5 eggs
  • 350 g sugar
  • a pinch of salt
  • 180 g honey
  • 60 g oil
  • 125 ml strong coffee (cold)
  • 600 g rye flour
  • 1 sachet gingerbread spice (about 15 g)
  • 2 tsp baking soda
To fill and glaze
  • 250 g apricot jam
  • 200 g chopped chocolate (semi bitter)
  • 60 g butter
  • peeled almonds
  1. Beat the eggs, sugar and salt until light and fluffy.

  2. Stir in honey well.

  3. Stir in the oil and coffee briefly.

  4. Finally, sieve the rye flour, gingerbread spice and baking soda and fold in.

  5. Spread the mixture on a tray with baking paper and smooth it out.

  6. Bake in preheated oven at 150° C for 40 minutes.

  7. Leave to cool.

  8. Turn out the pastry sheet and peel off the baking paper.

  9. Cut in about 10 cm stripes.

  10. Now cut each stripe horizontally.

  11. Fill all the stripes with jam and close them again.

  12. For the glaze melt the chocolate and butter over bain-marie.

  13. Glaze the stripes with the chocolate.

  14. While the glaze is still soft, cut the stripes in half and into small triangles. (my triangles were 5 x 5 cm).

  15. Let the glaze harden.

  16. Fill in cookie tins to store.


Stored in a cookie tin, the filled gingerbread will keep for about 4 weeks.

Enjoy baking!
Maggi & Family

Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or, so I can see your creations.

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