Filled Gingerbread Roll

For the filled gingerbread roll, knead all the dough ingredients well together, make a ball and refrigerate for at least 1 hour. In the meantime, weigh out all the ingredients for the filling, cut into small pieces, grate etc. and mix well together, season to taste and sweeten to taste.

Preheat the oven to 180 °C and line a baking tray with baking paper. Remove the dough from the refrigerator, knead again and divide into 2 pieces. Roll out thinly (the thickness of the back of a knife) to the size of the baking tray (either on the floured work surface or on baking paper), spread with 1 tablespoon of apricot jam and spread half of the filling on top. Then roll up tightly and place on the baking sheet. Do the same with the 2nd piece of dough.

Brush both gingerbread rolls with the beaten egg and bake for about 25 to 30 minutes. Remove from the oven, let cool and then slice. Enjoy the filled gingerbread roll!

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