Magenbrot, Soft Gingerbread

Recipe by Artandkitchen
READY IN: 2hrs 50mins




  • 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.