Ingredients for Magenbrot Soft Gingerbread
- 500g all-purpose flour
- 250g granulated sugar
- 15g ground cinnamon
- Clove
- 50g ground ginger
- Nutmeg
- 10g baking soda
- 2 tablespoons water, for glaze
- Icing Sugar
- Margarine
- 200g dark chocolate, for glaze
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How to Make Magenbrot Soft Gingerbread
- Preheat oven to 190°C (375°F). Grease and flour a 30-40cm square baking pan, or line it with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the molasses.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, mixed spice (if using), and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the milk until the dough is smooth.
- Pour the dough into the prepared pan and spread evenly.
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove from oven and let cool completely in the pan before refrigerating for at least 8 hours, or preferably overnight.
- Once chilled, cut the cooled Magenbrot into 2cm x 3cm rectangles.
- **Glaze:** In a double boiler or heat-safe bowl set over simmering water, melt the chocolate with water and honey (if using). Stir until smooth and glossy.
- Dip each Magenbrot piece into the warm chocolate glaze, allowing excess to drip off.
- Place the glazed pieces on a wire rack set over a baking sheet to allow the glaze to set.
- Once the glaze is set, gently turn the Magenbrot pieces to ensure even drying. Allow them to dry completely for several hours before storing.
- Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
35g
Fat
5g
Carbs
4g
