Filled Gingerbread

For the filled gingerbread, knead all ingredients into a dough. Divide the dough in half and roll out to the size of the baking tray.

For the filling, put 750 g of dried fruit through a meat grinder and mix with 4 tablespoons of rum and 2 tablespoons of water.

Spread the filling on one half of the gingerbread dough. Cover with the second sheet of dough. Either leave the gingerbread whole and brush with egg or cut out Christmas shapes from the gingerbread dough.

Bake at 190 degrees for about 20 minutes. When cooled, cut the filled gingerbread into cubes and store in a tightly closed container. Also keep the cut out gingerbread shapes well sealed.

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