Pardubice gingerbread from Salajka
Dough
- 1.1 kg plain flour
- 1 bag Salajka deer salt Liana
- 1 bag Liana gingerbread leavening powder
- 1 KL Cinnamon sugar Liana / cinnamon
- 200 g of melted honey
- 50 g of jam or marmalade
- 2 eggs
- cooled prepared syrup
Syrup
- 500 g granulated sugar
- 1 KL Baking soda Liana
- 250 ml water
Filling
- ground baked leftovers from the 6th and 7th dough
- 150 - 200 g ground walnuts
- 150 ml boiling water
- 350 ml of jam
1. Mix the ingredients for the syrup and let it boil for 5-7 minutes.
2. Mix the ingredients for the dough together and leave it wrapped in cling film until the next day.
3. Divide the dough into 7 parts, roll out to a thickness of 3 mm and cut out different shapes. Bake on baking paper for 3-5 minutes at 200°C (they should be smooth and not baked).
4. After cutting out the leftovers from the 6th and 7th dough, bake them on a baking sheet and grind them into the filling when they have cooled down. Steam the ground nuts with boiling water and add the jam. Finally, depending on the density, we can add water or rum. We stick two gingerbreads together with the filling and cover them with chocolate.
A good tip:
They are durable and last even a month.
Dough
- 1.1 kg plain flour
- 1 bag Salajka deer salt Liana
- 1 bag Liana gingerbread leavening powder
- 1 KL Cinnamon sugar Liana / cinnamon
- 200 g of melted honey
- 50 g of jam or marmalade
- 2 eggs
- cooled prepared syrup
Syrup
- 500 g granulated sugar
- 1 KL Baking soda Liana
- 250 ml water
Filling
- ground baked leftovers from the 6th and 7th dough
- 150 - 200 g ground walnuts
- 150 ml boiling water
- 350 ml of jam
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