Magenbrot (Gingerbread Speciality)

READY IN: 1hr 20mins
YIELD: 60 cookies




  • 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.