Magenbrot, Soft Gingerbread

Total Time
2hrs 50mins
Prep 2 hrs
Cook 50 mins

Sweet pieces of bread, often sold at street fairs in Switzerland

Ingredients Nutrition


  1. Preheat the oven at 190°C (heat and timing are basing it on convection oven).
  2. Mix well all the ingredients for the dough together.
  3. Cover your square mold of 30 to 40 cm with baking paper and smear your dough.
  4. Bake 30-40 minutes at 190°C.
  5. Remove tray from oven and store at least 8 hours.
  6. Cut the dough into rectangles of a size of about 2 cm by 3 cm.
  7. For the glaze melt at low temperature the chocolate in the water.
  8. Add all the remaining ingredients, mix well and keep warm.
  9. Dip your pieces of dough into the glaze, let drop on a grate.
  10. Transfer on a tray and let dry some hours. Turn once and let dry again.
  11. Store in an airtight containers.
Most Helpful

My first attempt at making Magenbrot, and I loved it! I made some changes, though, in that I used gluten free flour, which worked very well, and a mixture of trehalose sugar and erythritol for the sugar to make it less sweet and more diabetes friendly. It turned out wonderful, and I will definitely make it again! Thanks for sharing this!
Made for Oktoberfest of the Diabetic Forum 2011.

Mia in Germany November 03, 2011

Followed your recipe right on down, but did use my regular oven, & in the USA that means an oven temperature of 400 degrees F. Baked the gingerbread for a little over 45 minutes & that seemed to be just right for me! I did cut them into slightly larger cookies, however, getting around 150, which I happily shared with several others in the neighborhood! This was a very delightful treat for us, & another time I'd probably keep 'em all right here at home & eat most of 'em myself! Thanks for sharing this great recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike November 18, 2011