Magenbrot (Gingerbread Speciality)

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

Directions

1. 1

   Put honey, butter and brown sugar into a pot and heat up while stirring (medium high heat).

2. 2

   When sugar is dissolved remove from oven and mix in the egg.

3. 3

   Mix flour, cocoa and spices. Add flour mixture little by little to the honey mixture.

4. 4

   Dissolve pot ash in rose water, add it to the dough and knead into the dough.

5. 5

   Wrap dough into cling film and place it for at least one hour in the fridge.

6. 6

   Preheat oven (200°C). Grease a baking tray or line it with baking paper.

7. 7

   Roll out the dough on the baking tray evenly. It should be about 2 cm thick.

8. 8

   Bake it for 20 minutes. Remove tray from oven.

9. 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. 10

    Let coconut fat melt in a pot on low heat.

11. 11

    Dissolve instant coffee in rum and add to melted coconut fat.

12. 12

    Add caster sugar and mix. Add as much additional water to make an easy to handle glaze.

13. 13

    Brush cookies with coffee-rum glaze.

14. 14

    Store Magenbrot in an airtight container.

15. 15

    Amount of cookies is a guess. Depends mainly on how thick you roll out the dough.

16. 16

    Time to make does not include cooling time.