Decadent Magenbrot with Honey, Spices, and Chocolate Glaze Recipe
Magenbrot is a traditional Swiss gingerbread cookie known for its aromatic spices and a smooth chocolate glaze. This sweet treat combines a spiced dough enriched with honey, baked to perfection, then coated with a luscious chocolate layer, making it a perfect festive dessert or a delightful snack with tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: About 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
- Diet: Vegetarian
Ingredients
Scale
Dough Ingredients
- 250g all-purpose flour
- 100g honey
- 2 tsp mixed spices (cinnamon, cloves, nutmeg, and star anise)
- 1 tsp baking soda
- 80g sugar
- 50ml water
- 1 tbsp cocoa powder (optional for color and slight flavor depth)
Chocolate Glaze Ingredients
- 150g dark chocolate (70% cocoa)
- 1 tbsp vegetable oil or butter (to thin the glaze)
Instructions
- Prepare the Dough: In a large bowl, combine the flour, sugar, mixed spices, baking soda, and cocoa powder. Warm the honey slightly and mix it with the water until smooth. Gradually add the honey mixture to the dry ingredients and mix until a sticky dough forms.
- Shape the Dough: Roll the dough into small elongated pieces approximately 7-8 cm long and place them on a parchment-lined baking sheet, spaced apart.
- Bake the Dough: Preheat your oven to 175°C (350°F). Bake the shaped dough pieces for about 12-15 minutes until firm and cooked through but not too dark.
- Cool the Cookies: Remove the baked cookies from the oven and let them cool completely on a wire rack to prevent sogginess.
- Make the Chocolate Glaze: Melt the dark chocolate gently with vegetable oil or butter in a double boiler or microwave, stirring until smooth and glossy.
- Coat the Cookies: Dip each cooled cookie into the chocolate glaze or brush the glaze evenly on top. Place the coated cookies on parchment paper and allow the glaze to set completely at room temperature or in a cool place.
Notes
- For best results, use fresh ground spices to maximize flavor intensity.
- Adjust the consistency of the dough with a little extra water if it feels too dry; it should be slightly sticky but manageable.
- Ensure the cookies are completely cooled before glazing to prevent the chocolate from melting unevenly.
- Magenbrot improves in flavor if stored for a day or two, as the spices meld beautifully.
- Store cookies in an airtight container at room temperature and consume within one week for optimal freshness.
Keywords: Magenbrot, Swiss gingerbread, spiced cookies, Christmas cookies, chocolate glazed cookies, honey cookies
