Magenbrot (Gingerbread Speciality)

Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. Put honey, butter and brown sugar into a pot and heat up while stirring (medium high heat).
  2. When sugar is dissolved remove from oven and mix in the egg.
  3. Mix flour, cocoa and spices. Add flour mixture little by little to the honey mixture.
  4. Dissolve pot ash in rose water, add it to the dough and knead into the dough.
  5. Wrap dough into cling film and place it for at least one hour in the fridge.
  6. Preheat oven (200°C). Grease a baking tray or line it with baking paper.
  7. Roll out the dough on the baking tray evenly. It should be about 2 cm thick.
  8. Bake it for 20 minutes. Remove tray from oven.
  9. 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.
  10. Let coconut fat melt in a pot on low heat.
  11. Dissolve instant coffee in rum and add to melted coconut fat.
  12. Add caster sugar and mix. Add as much additional water to make an easy to handle glaze.
  13. Brush cookies with coffee-rum glaze.
  14. Store Magenbrot in an airtight container.
  15. Amount of cookies is a guess. Depends mainly on how thick you roll out the dough.
  16. Time to make does not include cooling time.