Magenbrot (Gingerbread Speciality)
photo by Thorsten
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Yields:
-
60 cookies
ingredients
-
COOKIES
- 200 g honey
- 50 g butter
- 100 g brown sugar
- 1 egg
- 500 g flour
- 1 tablespoon Dutch-processed cocoa powder
- 1 teaspoon cinnamon, grounded
- 1⁄2 teaspoon clove, grounded
- 1⁄2 teaspoon cardamom, grounded
- 1 dash nutmeg (or to taste)
- 2 teaspoons potash
- 3 tablespoons rose water (or just water)
-
GLAZE
- 2 teaspoons instant coffee
- 2 tablespoons rum
- 20 g coconut fat (solid)
- 150 g caster sugar, sieved
- water
directions
- 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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http://www.flickr.com/photos/thorsten-photography/