Magenbrot
Magenbrot are small, sweet, glazed gingerbread cookies that are a traditional German treat, especially popular during Christmas markets. These spiced cookies offer a unique blend of flavors and a soft, chewy texture.
Equipment
- saucepan
- large bowl
- whisk
- baking sheet
- parchment paper
- rolling pin
- wire rack
Ingredients
Magenbrot Cookies
- 250 g all-purpose flour
- 125 g honey
- 75 g sugar
- 50 ml water
- 1 tsp baking soda
- 1 tbsp cocoa powder
- 1 tsp cinnamon
- 0.5 tsp ground cloves
- 0.5 tsp ground anise
- 0.5 tsp ground ginger
Glaze
- 150 g powdered sugar
- 3 tbsp water
- 1 tbsp rum (optional)
Instructions
Magenbrot
- In a saucepan, combine honey, sugar, and water; heat gently until everything is dissolved, then let it cool.
- In a large bowl, whisk together flour, baking soda, cocoa powder, cinnamon, cloves, anise, and ginger.
- Pour the cooled honey mixture into the dry ingredients and mix well to form a soft dough.
- Cover the dough and let it rest in the refrigerator for at least 1 hour, or preferably overnight.
- Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough to about 1 cm thickness.
- Cut the dough into small, diamond-shaped pieces or rectangles and place them on the prepared baking sheet.
- Bake for 12-15 minutes, until lightly golden and firm. Let them cool completely on a wire rack.
- For the glaze, whisk together powdered sugar, water, and optional rum until smooth.
- Dip each cooled Magenbrot piece into the glaze, ensuring it's fully coated, then place them back on the wire rack to set.
Notes
Magenbrot improves with age; store in an airtight container for several days to allow the flavors to deepen and the cookies to soften. For an authentic experience, consider adding a pinch of potash or baker's ammonia for a lighter texture, if available. If you don't have ground anise, you can omit it or substitute with a tiny amount of fennel seeds, finely crushed.