Gingerbread roll
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ingrediencie
200 g plain flour 100 g wholemeal rye flour 1 teaspoon baking powder 1/2 teaspoon ground star anise 1/2 teaspoon ground ginger 2 teaspoons gingerbread spice 250 tbsp honey 60 g butter 1 egg 2 tbsp rum 120 g of powdered sugar 1 tbsp milk (optional) 200 g plum jam 100 g coarsely chopped ground walnuts for garnish
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If you don’t have the patience or time to cut out and decorate gingerbread, I have a great recipe for you. A gingerbread roll filled with plum jam might just make an even bigger splash on your holiday table.
1.
I prepare the dough in a food processor with the mixing attachment, it’s ready in less than a minute. In the bowl of the food processor I mix both flours, baking powder, all spice, sugar, honey, egg, rum and softened butter. If the dough seems dry while I’m mixing, I’ll add a tablespoon or two worth of milk. It depends on the absorbency of the flour. You may not even need milk.
2.
I wrap the dough in plastic wrap and refrigerate overnight.
3.
The next day, I roll the dough thinly into a rectangle, brush with the filling and roll it up.
4.
I prepare the filling by mixing plum jam, ground walnuts and rum.
5.
Transfer the rolled pastry to a baking sheet lined with baking paper, brush with beaten egg and decorate the surface with chopped walnuts.
6.
Bake in an oven preheated to 170 degrees for 30 – 35 minutes.
7.
The dough will be a little better when it is well rested. I put it in the fridge overnight. However, if you don’t have that much time, refrigerating it for a couple of hours will do. I use sugar-free plum jam for the filling (you can buy that already ), but don’t worry, I have tested that the roll is sweet enough even for sugar “addicts”. If you were planning to give the gingerbread roulade to someone, make two smaller roulade with this amount of dough. They will be easier to wrap and look nicer as a gift in the smaller version.
