Magenbrot, Soft Gingerbread

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs Cook Time: 50 mins

Ingredients

• 1 kg flour
• 1 kg sugar
• 1 tablespoon cinnamon, ground
• 1/2 teaspoon clove, ground
• 1 teaspoon ginger, ground
• 1/2 teaspoon nutmeg, ground
• 2 teaspoons baking soda
• 800 ml water, cold
• 800 g icing sugar
• 300 ml water
• 2 tablespoons margarine
• 1 teaspoon cinnamon, ground
• 700 g chocolate, cooking dark

Recipe

• 1 preheat the oven at 190°c (heat and timing are basing it on convection oven).
• 2 mix well all the ingredients for the dough together.
• 3 cover your square mold of 30 to 40 cm with baking paper and smear your dough.
• 4 bake 30-40 minutes at 190°c.
• 5 remove tray from oven and store at least 8 hours.
• 6 cut the dough into rectangles of a size of about 2 cm by 3 cm.
• 7 for the glaze melt at low temperature the chocolate in the water.
• 8 add all the remaining ingredients, mix well and keep warm.
• 9 dip your pieces of dough into the glaze, let drop on a grate.
• 10 transfer on a tray and let dry some hours. turn once and let dry again.
• 11 store in an airtight containers.