MAGENBROT (GINGERBREAD SPECIALITY)
Magenbrot are a gingerbread type of very traditional Christmas Cookies in Germany and Switzerland. Often sold on Christmas markets. The brown color comes from the dutch cocoa used. Stomach friendly spices like cinnamon, cloves or nutmeg and not much fat might have influence the name (Magen = stomach, Brot = bread). This recipe is based on a traditional recipe, but with a modern twist in the glaze used here. And I have added some fat in this one, while the original recipes don't use fat at all. The cookies are on the dry to very dry side, but that's how they are the best.
Provided by Thorsten
Categories Dessert
Time 1h20m
Yield 60 cookies
Number Of Ingredients 17
Steps:
- Put honey, butter and brown sugar into a pot and heat up while stirring (medium high heat).
- When sugar is dissolved remove from oven and mix in the egg.
- Mix flour, cocoa and spices. Add flour mixture little by little to the honey mixture.
- Dissolve pot ash in rose water, add it to the dough and knead into the dough.
- Wrap dough into cling film and place it for at least one hour in the fridge.
- Preheat oven (200°C). Grease a baking tray or line it with baking paper.
- Roll out the dough on the baking tray evenly. It should be about 2 cm thick.
- Bake it for 20 minutes. Remove tray from oven.
- And while hot cut the dough into rectangle cookies of a size of about 2 cm by 4 cm. Let cool completely on a cooling rack.
- Let coconut fat melt in a pot on low heat.
- Dissolve instant coffee in rum and add to melted coconut fat.
- Add caster sugar and mix. Add as much additional water to make an easy to handle glaze.
- Brush cookies with coffee-rum glaze.
- Store Magenbrot in an airtight container.
- Amount of cookies is a guess. Depends mainly on how thick you roll out the dough.
- Time to make does not include cooling time.
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Sulav Gaming YT
[email protected]I'm not sure if I have all the ingredients for this gingerbread, but I'm going to try to make it anyway.
Atomic Pest
[email protected]I'm going to make this gingerbread for my Christmas party. I know it will be a hit!
Cavin Samuda
[email protected]This gingerbread is so beautiful! I can't wait to serve it to my guests.
Joti yeye
[email protected]I love the smell of gingerbread baking in the oven. It fills the whole house with a warm and inviting aroma.
Malik Talal
[email protected]This gingerbread is the perfect addition to any holiday party. It's festive and delicious!
daem degast
[email protected]I'm not a baker, but this recipe was easy to follow and my gingerbread turned out great. I'm so proud of myself!
Okouzi Micheal
[email protected]I made this gingerbread gluten-free by using almond flour and oat flour. It was delicious!
Nansubuga Joyce
[email protected]I'm allergic to ginger, so I substituted cinnamon and nutmeg. It turned out great!
Roger Hinds
[email protected]This recipe is missing some important ingredients. I had to add baking soda and salt to make it work.
Anthony Montiel Eseroma
[email protected]I followed the recipe exactly and my gingerbread turned out dry and crumbly. I'm not sure what went wrong.
Author Johnson
[email protected]This gingerbread was a little too spicy for my taste, but my husband loved it.
Mariah Wayear
[email protected]I'm not usually a fan of gingerbread, but this recipe changed my mind. It was so moist and flavorful.
benjamin adututu-duah
[email protected]This gingerbread is so good! It's the perfect holiday treat.
Zeno Sharif
[email protected]I've made this gingerbread several times and it always turns out great. It's a family favorite!
Water Media Reloaded
[email protected]This gingerbread was delicious! I loved the combination of spices and the glaze was the perfect finishing touch. I will definitely be making this again.
Lee Spellingbee
[email protected]I made this gingerbread for my family and they loved it! It was so easy to make and it turned out perfectly. The flavor was amazing and the texture was just right.
ALL Music 24
[email protected]This gingerbread was a hit at our holiday party! It was so flavorful and moist, and the glaze added a nice touch of sweetness. I'll definitely be making this again next year.