Magenbrot - sweet glazed biscuits called "stomach bread"


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    500g whole wheat flour
    250g cane sugar
    2 tbsp. baking powder
    2 tbsp. chocolate powder
    1 tbsp. Birnbrotgewürz (pear bread spice mix)
    1 tbsp. cinnamon
    1 pinch salt
    3 dl milk water (half milk / half water)
    100g liquid honey
    Ingredients icing:
    80g dark chocolate, crumbled
    80g butter
    5-6 tbsp. water
    1 tbsp. chocolate powder
    250g powdered sugar

    Preparing Magenbrot (ca. 80 pieces)

    1. Batter: 
    Mix all ingredients up until and including the salt in a bowl, make a well. Heat milk water (do not boil), add honey and mix, then pour it into the well. Stir until smooth. Pour the batter onto a baking tray lined with baking paper, spread until 1,5 cm thick. Bake in the middle of the preheated oven at 180°C for 15-20 minutes. Leave to cool, then cut into rectangles of 2 x 4 cm.

    2. Icing: 
    Slowly melt the chocolate and butter with the water. Sift the chocolate powder and powdered sugar and add them, stir until smooth. Place 1/4 of the Magenbrot pieces into a bowl and pour 1/4 of the icing over them. Turn them until all pieces are evenely coated with the icing. Put them on a wire rack and let them dry. Do the same with the remaining pieces of Magenbrot.

    Preparation: ca. 50 minutes. Baking: ca. 30 minutes. Leave to cool: ca. 20 minutes. Leave to dry: ca. 1 hour.