Sweet pieces of bread, often sold at street fairs in Switzerland
Make and share this Magenbrot, Soft Gingerbread recipe from Food.com.
- Preheat the oven at 190°C (heat and timing are basing it on convection oven).
- Mix well all the ingredients for the dough together.
- Cover your square mold of 30 to 40 cm with baking paper and smear your dough.
- Bake 30-40 minutes at 190°C.
- Remove tray from oven and store at least 8 hours.
- Cut the dough into rectangles of a size of about 2 cm by 3 cm.
- For the glaze melt at low temperature the chocolate in the water.
- Add all the remaining ingredients, mix well and keep warm.
- Dip your pieces of dough into the glaze, let drop on a grate.
- Transfer on a tray and let dry some hours. Turn once and let dry again.
- Store in an airtight containers.
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.
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]