Magenbrot (Gingerbread Speciality) Recipe

Name: Magenbrot (Gingerbread Speciality)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: COOKIES; 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); GLAZE; 2 teaspoons instant coffee; 2 tablespoons rum; 20 g coconut fat (solid); 150 g caster sugar, sieved; water

Servings: persons

COOKIES
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)
GLAZE
2 teaspoons instant coffee
2 tablespoons rum
20 g coconut fat (solid)
150 g caster sugar, sieved
water

1
Put honey, butter and brown sugar into a pot and heat up while stirring (medium high heat).
2
When sugar is dissolved remove from oven and mix in the egg.
3
Mix flour, cocoa and spices. Add flour mixture little by little to the honey mixture.
4
Dissolve pot ash in rose water, add it to the dough and knead into the dough.
5
Wrap dough into cling film and place it for at least one hour in the fridge.
6
Preheat oven (200u00b0C). Grease a baking tray or line it with baking paper.
7
Roll out the dough on the baking tray evenly. It should be about 2 cm thick.
8
Bake it for 20 minutes. Remove tray from oven.
9
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.
10
Let coconut fat melt in a pot on low heat.
11
Dissolve instant coffee in rum and add to melted coconut fat.
12
Add caster sugar and mix. Add as much additional water to make an easy to handle glaze.
13
Brush cookies with coffee-rum glaze.
14
Store Magenbrot in an airtight container.
15
Amount of cookies is a guess. Depends mainly on how thick you roll out the dough.
16
Time to make does not include cooling time.

984

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: COOKIES, 200 g honey, 50 g butter, 100 g brown sugar, and more.

Yes, Magenbrot (Gingerbread Speciality) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Magenbrot (Gingerbread Speciality)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions