Magenbrot

Hello food lovers!

Do you know Magenbrot? You've surely already spotted these little traditional Swiss cookies at Christmas markets.

They are soft spiced cookies coated in a chocolate glaze.

The recipe is very simple to make and the result is just as delicious as the real ones! ;-)

Let's go, here is the Magenbrot recipe!

To make about 60 cookies you will need:

Spiced Cookies

- 150gr white flour

- 100gr wholemeal flour

- 50gr ground almonds

- 100gr sugar

- 1 tbsp baking powder

- 1 tbsp cocoa powder

- 1/2 tbsp gingerbread spice mix

- 1 tbsp ground cinnamon

- 1 pinch of salt

- 50gr water

- 100gr milk

- 50gr liquid honey

Glaze

- 100gr dark chocolate

- 100gr butter

- 100gr water

- 2 tbsp cocoa powder

- 1 tbsp gingerbread spice mix

- 1 tbsp ground cinnamon

- 200gr icing sugar

- 60gr Magenbrot crumbs

Spiced Cookies

Start by pouring into a large bowl 150gr of white flour and 100gr of wholemeal flour.

Add 50gr of ground almonds and 100gr of sugar.

Using measuring spoons, measure out 1 tbsp of baking powder.

Still using the measuring spoons, add 1 tbsp of cocoa powder, 1/2 tbsp of gingerbread spice mix and 1 tbsp of ground cinnamon.

Also add 1 pinch of salt.

Preheat your oven to 160°C, fan-assisted.

Pour in the liquid ingredients, that is 50gr of water, 100gr of milk and 50gr of liquid honey.

Using the "K" (flat beater) of your mixer, mix for 30 seconds on low speed until you get a smooth, homogeneous dough.

Once the dough is ready, turn it out onto your floured work surface to prevent it from sticking.

Divide the dough into 3 equal portions of 200gr each.

Shape into 3 logs 26 cm long. Place them on a perforated baking tray lined with baking paper. Bake in the middle of the preheated oven and bake for 15 minutes.

After 15 minutes, they're done! Let them cool completely.

Once fully cooled, you can proceed to cut the future Magenbrot. Cut slices about 1,5 cm wide.

Keep the ends, you will need them for the glaze. You will need 60gr. Chop them and set aside.

We will now prepare the chocolate glaze to coat the Magenbrot.

Glaze

In a bowl, pour 100gr of dark chocolate and 100gr of butter then place everything in the microwave for 30 seconds to melt.

Mix well, and if everything hasn't melted, put it back in the microwave for a few more seconds.

Pour in 100gr of water and place the bowl back in the microwave for 30 seconds at 600Watt. Mix well.

Add 2 tbsp of cocoa powder.

Using measuring spoons, add 1 tbsp of gingerbread spice mix and 1 tbsp of ground cinnamon.

Finally, pour in 200gr of icing sugar and the 60gr of Magenbrot crumbs then whisk everything together.

The glaze is ready! :-)

Line a perforated baking tray with baking paper so you can place the coated Magenbrot on it.

Coat the cookies in the glaze and place them on the baking paper. Use a fork to help you do this.

Leave them to dry for a minimum of 2 hours at room temperature.

And there you have it, completely homemade Magenbrot! :-)

They will keep for about 1 week well wrapped in a cool, dry place.

I hope you enjoy this recipe as much as the Cakelicious team! :-)

Wishing you a lovely Sunday, food lovers!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.