Best 2 Magenbrot Gingerbread Speciality Recipes

**Discover the Delectable World of Magenbrot: A Culinary Journey Through Exquisite Gingerbread Delights**

In the realm of sweet temptations, few treats can rival the allure of Magenbrot, a beloved gingerbread specialty that has captured the hearts of food enthusiasts for generations. Originating in the culinary traditions of Germany and Austria, Magenbrot is a symphony of flavors and textures, a perfect blend of spicy warmth and comforting sweetness. This article presents a curated selection of Magenbrot recipes, each offering a unique interpretation of this classic delicacy. From traditional favorites to contemporary twists, these recipes cater to every palate, promising an unforgettable taste experience. Join us as we embark on a delectable journey into the world of Magenbrot, exploring the secrets behind its irresistible charm and discovering the endless possibilities it holds for culinary exploration.

Check out the recipes below so you can choose the best recipe for yourself!

MAGENBROT (GINGERBREAD SPECIALITY)

Magenbrot (Gingerbread Speciality) image

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

Ingredients

200 g honey
50 g butter
100 g brown sugar
1 egg
500 g flour
1 tablespoon Dutch-processed cocoa powder
1 teaspoon cinnamon, grounded
1/2 teaspoon clove, grounded
1/2 teaspoon cardamom, grounded
1 dash nutmeg (or to taste)
2 teaspoons potash
3 tablespoons rose water (or just water)
2 teaspoons instant coffee
2 tablespoons rum
20 g coconut fat (solid)
150 g caster sugar, sieved
water

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

Magenbrot, Soft Gingerbread image

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

Ingredients

1 kg flour
1 kg sugar
1 tablespoon cinnamon, ground
1/2 teaspoon clove, ground
1 teaspoon ginger, ground
1/2 teaspoon nutmeg, ground
2 teaspoons baking soda
800 ml water, cold
800 g icing sugar
300 ml water
2 tablespoons margarine
1 teaspoon cinnamon, ground
700 g chocolate, cooking dark

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

Tips for Making Magenbrot Gingerbread:

Use high-quality ingredients for the best flavor.
Be sure to chill the dough for at least 30 minutes before rolling and baking.
If you don't have a gingerbread mold, you can use cookie cutters to create various shapes.
Bake the cookies until they are just set, as overbaking will make them dry.
Let the cookies cool completely before glazing or decorating.
Store the cookies in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Magenbrot gingerbread is a delicious and festive treat that is perfect for the holiday season. With its unique flavor and texture, this traditional German cookie is sure to be a hit with your family and friends. So gather your ingredients and give this recipe a try - you won't be disappointed!