Beat the eggs, sugar and salt until light and fluffy.
Stir in honey well.
Stir in the oil and coffee briefly.
Finally, sieve the rye flour, gingerbread spice and baking soda and fold in.
Spread the mixture on a tray with baking paper and smooth it out.
Bake in preheated oven at 150° C for 40 minutes.
Leave to cool.
Turn out the pastry sheet and peel off the baking paper.
Cut in about 10 cm stripes.
Now cut each stripe horizontally.
Fill all the stripes with jam and close them again.
For the glaze melt the chocolate and butter over bain-marie.
Glaze the stripes with the chocolate.
While the glaze is still soft, cut the stripes in half and into small triangles. (my triangles were 5 x 5 cm).
Let the glaze harden.
Fill in cookie tins to store.
Stored in a cookie tin, the filled gingerbread will keep for about 4 weeks.