Magenbrot Gingerbread Speciality Recipes

Steps:

• 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.

Steps:

• 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.