Juicy Sheet Gingerbread with Cherry Lattice

Preheat the oven to 180 °C top/bottom heat. Grease a baking pan with butter and dust with coarse flour.

Place all ingredients except the jam in a food processor and mix on medium speed for approx. 3–4 minutes until a smooth dough forms. Pour the dough evenly into the prepared pan and smooth it out. Fill the sour cherry jam into a piping bag and pipe a diagonal lattice pattern onto the raw dough.

Place the pan in the preheated oven and bake for approx. 20 minutes. Let the finished gingerbread cool in the pan before cutting it into even pieces.