It is very true that the most popular sweet in Switzerland Magenbrot are considered to be nice, chocolate gingerbread cookies. And although they look like the whole gingerbread family, their texture is not too heavy. This recipe for a popular Swiss goodies you with can easily reproduce in your kitchen. friends: 
Time: – Difficulty: easy. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For the test:
- Sugar – 750 grams
- Flour – 750 grams
- Cocoa Powder – 4 Tbsp
- Cinnamon Powder – 3 teaspoons
- Cloves – 1/2 teaspoon
- Baking powder – 1 tea
- Water – 400 ml
For glaze:
- Dark Chocolate – 200 grams
- Milk Chocolate – 100 grams
- Water – 1 tablespoon
Recipes with similar ingredients: flour, cocoa, cinnamon, cloves, bitter chocolate, milk chocolate
Recipe preparation:
- Grind spices in a blender or mortar, can be sifted through tea strainer.
- In a wide bowl, mix all the powdered ingredients for dough, add water, mix well. If the dough is too cool – add more liquid, if liquid – flour.
- From the dough to form small oblong cakes in shape finger-sized bast shoes or sausages, put on a baking sheet, padded with wax paper.
- Heat the oven to 180 C, bake for 20 minutes. Sharp knife inserted in an alpine gingerbread, should come out clean. Take out oven and let cool. Cut the workpiece into gingerbread across 2 to 3 cm wide.
- Now let’s cook the icing, it’s very simple. On steam in a wide bowl, melt milk and dark chocolate with water, that’s all.
- Dip the gingerbread cookies in a bowl with chocolate icing and pour generously the top is still hot chocolate. Take out on a grate or on parchment paper, let the chocolate harden. You can store Swiss gingerbread in cookie box.
