Magenbrot Soft Gingerbread Recipes

MAGENBROT (GINGERBREAD SPECIALITY)

Steps:

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

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

MAGENBROT, SOFT GINGERBREAD

Steps:

• Preheat the oven at 190°C (heat and timing are basing it on convection oven).
• Mix well all the ingredients for the dough together.
• Cover your square mold of 30 to 40 cm with baking paper and smear your dough.
• Bake 30-40 minutes at 190°C.
• Remove tray from oven and store at least 8 hours.
• Cut the dough into rectangles of a size of about 2 cm by 3 cm.
• For the glaze melt at low temperature the chocolate in the water.
• Add all the remaining ingredients, mix well and keep warm.
• Dip your pieces of dough into the glaze, let drop on a grate.
• Transfer on a tray and let dry some hours. Turn once and let dry again.
• Store in an airtight containers.

SOFT-BATCH GINGERBREAD COOKIES

Steps:

• For the gingerbread cookie dough: Preheat the oven to 350 degrees F (175 degrees C) and line 2 large baking sheets with parchment paper or silicone mats. Set aside.
• Cream the butter, granulated sugar and dark brown sugar in a large bowl with an electric hand mixer or stand mixer fitted with a paddle attachment. Mix on a medium-high speed for about 2 minutes, or until the mixture becomes lighter in color. Mix in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Sift the dry ingredients (flour, ginger, cinnamon, baking soda, cloves and salt) into the wet ingredients. Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Use a cookie scoop or large spoon to shape and roll 14 cookie dough balls using about 3 tablespoons of dough per cookie. Place the cookies on the prepared baking sheets and bake for 11 to 12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheets for 10 minutes, then place on a wire rack to finish cooling.
• For the buttercream frosting: While the cookies bake and cool, mix the butter on a medium speed in a large bowl for 30 seconds, or until smooth. Add the vanilla extract and salt. Mix on a medium speed until combined. Mix in the powdered sugar and milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
• For the cookie decorations: Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife. Top with sprinkles, then enjoy!

SOFT GINGERBREAD

Steps:

• Beat the butter in a stand mixer or with electric beaters until it is soft and then beat in, one by one, the sugar, golden syrup and treacle. Beat in the egg and vanilla extract and scrape down the sides of the bowl. Tip in the flour, baking powder and ginger along with a pinch of salt and beat in the flour on a slow speed until it is just combined. The dough will be very soft at this point. Scrape the dough into a container and chill it in the fridge for about 8 hours or overnight. You don't have to leave it for this long but it does improve the flavour.
• To roll out the dough you'll need a non-stick work surface that is lightly dusted with flour. Scoop out a small batch of the dough (it will still be very soft) and roll it out carefully to about 2mm thick. Cut out gingerbread people or circles and transfer them to a lined baking sheet. When you have filled the sheet (leaving enough room for spreading) put it into the fridge for 30 mins along with the remaining dough (you can freeze the dough in batches, if you like).
• Heat the oven to 170C/150C fan/gas 3. Cook the gingerbread for the 10-12 minutes depending on level of crispness don't try and remove them from the sheet until the gingerbread shapes have cooled enough. Cool completely and then decorate if you want. You can freeze the cooked gingerbread if you like, or keep for up to 3 days in an airtight container

SOFT GINGERBREAD COOKIES

Steps:

• In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.