Magenbrot (gingerbread Speciality)

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

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

Recipe

• 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 (200°c). 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.