Magenbrot (glazed gingerbread bites) with gingerbread spice and cocoa glaze

Magenbrot made with spelt flour, honey, cocoa and gingerbread spice, cut into diamonds and tossed in a honey and cocoa glaze. Just like at the Christmas market – family-friendly snacks, 181 kcal per serving.

At a glance

• Serves 12
• Prep time: 40 min
• Cooking time: 22 min
• Total time: 62 min
• Calories: 181 kcal per serving
• Protein: 4 g
• Fat: 3 g
• Carbs: 33 g

Ingredients

• 220g honey
• 80ml milk
• 300g spelt flour
• 1 egg
• 20g butter
• 2 tbsp water
• 30g cocoa powder
• 2 tsp gingerbread spice
• 1 tsp bicarbonate of soda
• 1 pinch of salt

Method

You’ll need: oven · saucepan · baking tray · chopping board · knife · wooden spoon

1. Warm three quarters of the honey with the milk until they combine, and let the mixture cool until lukewarm.
2. Mix the spelt flour, half the cocoa, the gingerbread spice, bicarbonate of soda and salt and knead in the honey milk and egg to make a soft dough.
3. Preheat the oven to 180 °C (160 °C fan). Shape four logs 3 cm in diameter and place them well apart on a baking tray lined with baking paper.
4. Bake the logs at 180 °C for 18 to 20 minutes, until risen and firm. While they're still warm, cut them diagonally into 2 cm wide diamonds.
5. Boil the remaining honey with the remaining cocoa, the butter and the water for 2 minutes, stirring, until the glaze is glossy.
6. Toss the diamonds in the glaze in batches and leave them to dry on a wire rack for 1 hour.

Good to know

Magenbrot belongs to the Christmas market just like candied almonds. At home, you bake the gingerbread dough as logs, cut it into diamonds while warm and toss them in a honey and cocoa glaze. After a day in the tin, they turn soft.

Swaps

Spelt flour → rye flour (heartier). Milk → oat milk. Butter → coconut oil. Gingerbread spice → cinnamon, cloves and anise.

Cooking tips

Cut the logs while they're warm – once cooled, they crumble. The glaze sets firmer if you boil it for 1 minute longer.

Storage

Keeps for 2 weeks in a tin; put baking paper between the layers so nothing sticks together.

Allergens

Contains gluten (spelt), milk and egg; nut-free. Because of the honey, not suitable for children under 1 year.