Magenbrot, Soft Gingerbread

READY IN: 2hrs 50mins
awalde
Recipe by awalde

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

Top Review by Mia in Germany

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.

Ingredients Nutrition

Directions

  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.

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