Magenbrot, Soft Gingerbread

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

• Ready In: 2 hrs 50 mins
• Yields: 200 cookies

Ingredients

• Dough

• 1  kg flour
• 1  kg sugar
• 1  tablespoon cinnamon, ground
• 1⁄2 teaspoon clove, ground
• 1  teaspoon ginger, ground
• 1⁄2 teaspoon nutmeg, ground
• 2  teaspoons baking soda
• 800  ml water, cold

• Glaze

• 800  g icing sugar
• 300  ml water
• 2  tablespoons margarine
• 1  teaspoon cinnamon, ground
• 700  g chocolate, cooking dark

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.