Gluten-free Pardubice gingerbread

1. Put the ingredients for the syrup in a pot and let it boil for 5-7 minutes. Put it in a cool place.
2. Mix the ingredients for the dough in a bowl with well-cooled boiled syrup.
3. Mix everything together, wrap in food foil and store in the refrigerator until the next day.
4. Divide the dough into 4 parts, roll out on a mat sprinkled with Universal mix Liana to a thickness of 3 mm and cut out various shapes. We tried cutting it into rectangles like the classic Pardubice gingerbreads from the store. Bake on baking paper for 5 min. at 180°C - they should be smooth and not baked. After cutting out the leftovers from the 3rd and 4th dough, bake them on a baking sheet and grind them into the filling when they have cooled down.
5. Steam the ground scraps and nuts with about 1 dcl of boiling water and add about 200 ml of jam. Finally, depending on the density, we can add water or rum. We stick two gingerbreads together with the filling and cover or cover them in chocolate. Store in a closed container for a few days until they soften .

A good tip:
Gingerbread can only be filled with pure jam or marmalade and covered in chocolate. The thicker the gingerbread, the longer it takes to soften. If we put a sliced apple in the container with gingerbreads, they will soften faster. Gingerbread is durable.