MAGENBROT (GINGERBREAD SPECIALITY)
Magenbrot are a gingerbread type of very traditional Christmas Cookies in Germany and Switzerland. Often sold on Christmas markets. The brown color comes from the dutch cocoa used. Stomach friendly spices like cinnamon, cloves or nutmeg and not much fat might have influence the name (Magen = stomach, Brot = bread). This recipe is based on a traditional recipe, but with a modern twist in the glaze used here. And I have added some fat in this one, while the original recipes don't use fat at all. The cookies are on the dry to very dry side, but that's how they are the best.
Provided by Thorsten
Categories Dessert
Time 1h20m
Yield 60 cookies
Number Of Ingredients 17
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.
MAGENBROT, SOFT GINGERBREAD
Make and share this Magenbrot, Soft Gingerbread recipe from Food.com.
Provided by Artandkitchen
Categories Dessert
Time 2h50m
Yield 200 cookies
Number Of Ingredients 13
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.
Nutrition Facts : Calories 71.9, Fat 2, SaturatedFat 1.2, Sodium 15.2, Carbohydrate 13.9, Fiber 0.8, Sugar 8.9, Protein 1
SOFT GINGERBREAD
Topped with whipped cream, this simple dessert is one of my favorite comfort foods. It's quick enough for a weeknight treat, and tastes even better for left-overs! Originally from Esther Shank's Mennonite cookbook and tweaked a bit by me.
Provided by puppitypup
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and grease a 9 x 13 pan.
- Cream brown sugar and butter thoroughly.
- Add eggs and molasses and combine.
- In a separate bowl, whisk dry ingredients together.
- In a separate bowl, combine boiling water and baking soda.
- Add dry ingredients and water/soda to mixing bowl alternately, mixing well with each addition.
- Pour into pan and bake for 30-35 minutes or until done.
- Serve with whipped cream on top.
MELROSE SOFT GINGERBREAD
As famous as the Natchez gardens from whence it comes, this spicy cake smells heavenly when baking. Substitute buttermilk for the soured milk, if desired. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F and grease a 7 x 11 baking pan.
- Sift dry ingredients together.
- Combine remaining ingredients, add to dry ingredients and mix well for one minute.
- Pour into pan and bake for approximately 30 minutes or until cake tests done.
- Let cool slightly; turn out onto platter and dust lightly with confectioners sugar, if desired.
Nutrition Facts : Calories 322.8, Fat 13.3, SaturatedFat 8, Cholesterol 72.3, Sodium 223.1, Carbohydrate 47.6, Fiber 0.9, Sugar 24.3, Protein 4.3
SOFT GINGERBREAD
Love gingerbread with a soft centre and crisp edges? This recipe is for you. It isn't meant for decorations or gingerbread houses - just bake, ice and enjoy!
Provided by Katie Hiscock
Categories Afternoon tea
Time 1h11m
Yield Makes 20-25 depending on the size of cutter
Number Of Ingredients 10
Steps:
- Beat the butter in a stand mixer or with electric beaters until it is soft and then beat in, one by one, the sugar, golden syrup and treacle. Beat in the egg and vanilla extract and scrape down the sides of the bowl. Tip in the flour, baking powder and ginger along with a pinch of salt and beat in the flour on a slow speed until it is just combined. The dough will be very soft at this point. Scrape the dough into a container and chill it in the fridge for about 8 hours or overnight. You don't have to leave it for this long but it does improve the flavour.
- To roll out the dough you'll need a non-stick work surface that is lightly dusted with flour. Scoop out a small batch of the dough (it will still be very soft) and roll it out carefully to about 2mm thick. Cut out gingerbread people or circles and transfer them to a lined baking sheet. When you have filled the sheet (leaving enough room for spreading) put it into the fridge for 30 mins along with the remaining dough (you can freeze the dough in batches, if you like).
- Heat the oven to 170C/150C fan/gas 3. Cook the gingerbread for the 10-12 minutes depending on level of crispness don't try and remove them from the sheet until the gingerbread shapes have cooled enough. Cool completely and then decorate if you want. You can freeze the cooked gingerbread if you like, or keep for up to 3 days in an airtight container
Nutrition Facts : Calories 163 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
More about "magenbrot soft gingerbread recipes"
MAGENBROT (GERMAN GINGERBREAD BITES) - THE DARING …
From daringgourmet.com
5/5 (5)Total Time 36 hrs 50 minsCategory DessertCalories 77 per serving
MAGENBROT - GERMAN GINGERBREAD BITES - ALL TASTES GERMAN
From alltastesgerman.com
4.8/5 (9)Total Time 30 minsCategory CookiesPublished Feb 27, 2018
IRRESISTIBLE MAGENBROT RECIPE FOR YOUR SWEET CRAVINGS
From lifekirecipe.com
Cuisine SwissCalories 72 per servingCategory Dessert
SOFT GINGERBREAD COOKIES RECIPE - TASTES BETTER FROM …
From tastesbetterfromscratch.com
GINGERBREAD LOAF {SOFT, MOIST, MOLASSES QUICK BREAD …
From tastesoflizzyt.com
MAGENBROT, SOFT GINGERBREAD RECIPE - DETAILS, CALORIES, NUTRITION ...
From recipeofhealth.com
MAGENBROT - FOOD52
From food52.com
EASY HOMEMADE GINGERBREAD (SOFT & MOIST!) - SPEND …
From spendwithpennies.com
MAGENBROT - GERMAN GINGERBREAD BITES - ALL TASTES GERMAN
From pinterest.com
MAGENBROT - GERMAN GINGERBREAD BITES — WEE SCOTTISH DIARIES …
MAGENBROT - I LIKE GERMANY
From ilikegermany.com
MAGENBROT - HELVETIC KITCHEN
From helvetickitchen.com
THE PERFECT SOFT GINGERBREAD COOKIES - SAVORY NOTHINGS
From savorynothings.com
MAGENBROT - WIKIPEDIA
From en.wikipedia.org
MAGENBROT | I LOVE GERMAN FOOD
From ilovegermanfood.com
MAGENBROT - RECIPES | LITTLE FOOBY
From little.fooby.ch
MAGENBROT (SIMILARITIES WITH GINGERBREAD) – PRETTALY – PRETTY ITALY
From prettaly.com
THE BEST EASY SOFT GINGERBREAD COOKIES • LOVE FROM …
From lovefromtheoven.com
You'll also love