For the dough you first mix the rosehip syrup and coffee, put the cardamom, ginger, cinnamon, and sugar. Bring to simmer until smooth.

Remove and enter the baking soda, stir. The mixture starts foaming, this is normal.

Immediately add butter and whisk until smooth.

In the warm mass add flour gradually, until a soft dough does not stick. It should be dented when pressed. I made finger indentations for clarity.

Roll the dough into a rectangle and shift using a rolling pin on a baking sheet. The dough is very obedient in work and perfectly formed, using a rolling pin and hands. Apples clear from the core, grate on a coarse grater, mix with jam and starch. I took the apricot jam as it does not interrupt the taste of apples, but you can take at your own discretion. Apply on half of the dough.

Cover with the empty half of the dough and press the edges. Bake at t=180 for about 15-20 min (depending on oven ) until Golden brown.

Cool and cut into pieces.