Tula-Style Honey Gingerbread with Jam Filling

Name: Tula-Style Honey Gingerbread with Jam Filling
Prep time: 35 min
Cook time: 28 min
Total time: 63 min
Yield: 12 squares
Cuisine: Russian-inspired
Ingredients: 150 g honey; 100 g unsalted butter; 100 g brown sugar; 1 whole large egg; 450 g all-purpose flour; 1 tsp baking soda; 2 tsp ground cinnamon; 1 tsp ground ginger; 1/4 tsp ground cloves; 150 g thick plum or raspberry jam; 100 g icing sugar; 2 tbsp hot water

Spiced honey gingerbread filled with a thin layer of fruit jam and finished with glaze.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 3 minMakes 12 squares

Jump to Recipe

This Tula-style honey gingerbread encloses a thin layer of thick jam between warmly spiced dough. Warm the honey and butter gently, cool the mixture before adding egg, and chill the dough so it is easier to roll. Use a thick fruit preserve and leave a clear border around the filling to help seal the edges. Bake until lightly browned, then brush with a simple sugar glaze while warm. Warm honey, butter and brown sugar over low heat until melted. Cool until just warm. Whisk in egg. Combine flour, baking soda and spices; stir into honey mixture to form a soft dough. Chill 30 minutes. Heat oven to 180°C (350°F). Roll half the dough to 5 mm thick. Spread jam over it, leaving a 1-cm border.

Tula-Style Honey Gingerbread with Jam Filling

How to tell when it is ready

Whisk icing sugar with hot water. Brush over warm gingerbread and cool before slicing.

Tips

Warm honey, butter and brown sugar over low heat until melted.
Whisk in egg.
Heat oven to 180°C (350°F).
Roll remaining dough, lay over filling and press edges firmly.

Troubleshooting

If filling leaks, use less jam and seal the border more firmly.
If dough cracks while rolling, let it soften briefly at room temperature.

Substitutions

Use dairy-free baking block instead of butter.
Choose a gluten-free baking blend formulated for cookies.

Variations

Add orange zest to the dough.
Use apple butter in place of jam.

Serving suggestions

Serve with black tea.
Add a dusting of icing sugar.
Offer lightly whipped cream.
Cut into small squares for a dessert platter.

Make ahead

Prepare components ahead and store safely. Store airtight at room temperature up to 4 days, or refrigerate up to 1 week.

Storage

Store airtight at room temperature up to 4 days, or refrigerate up to 1 week.

Food safety

Cool fully before storing; use clean utensils with the jam filling.

Frequently asked questions

What jam works best?

Use a thick, smooth preserve such as plum, raspberry or blackcurrant so it stays between the layers.

How should I store tula-style filled honey gingerbread?

Store airtight at room temperature up to 4 days, or refrigerate up to 1 week.

Serve with black tea. Store airtight at room temperature up to 4 days, or refrigerate up to 1 week.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Tula-Style Honey Gingerbread with Jam Filling