Recipe: Magenbrot – Chocolate Gingerbread

‘Tis the season for Christmas markets in Switzerland, and I hope to visit one soon! To date, I’ve strolled through these festive markets in Montreux, Neuchâtel and Zurich. With a steaming mug of vin chaud in my hands, I have to always stop and admire all the sweet Swiss treats. I still have many to try, but one of my favorites is Magenbrot—small cocoa gingerbreads coated with dark chocolate icing.

Christmas market stall - Zurich

Zurich Christmas Market, December 2013

magenbrot - onion festival

Onion Market in Bern, November 2013

Magenbrot means “stomach bread” in German. According to Patrimoine Culinaire Suisse, the name developed because the spices and sugar contained in the bread were supposed to aid digestion. Instead of wheat flour, recipes for Magenbrot call for rye flour, which gives the gingerbread a little more texture. You can typically find these at fall festivals in Switzerland, like the Bern Onion Market, and at Christmas markets. Bakeries that make Magenbrot traditionally sell them wrapped in pink paper.


Magenbrot

(dairy-free, egg-free and nut-free)

Recipe adapted from Betty Bossi.

Dry ingredients:
300 grams rye flour
2 tablespoons cocoa powder
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/8 teaspoon nutmeg
1/8 teaspoon salt

Wet ingredients:
125 grams sugar
150 ml rice milk
1 tablespoon kirsch

1. Whisk together the dry ingredients in a large bowl until well-blended.

2. In a separate container, whisk together the wet ingredients and then pour into the large bowl with the flour mixture. Stir until a dough forms.

3. Turn the dough on a baking sheet lined with parchment paper. Roll with a floured rolling pin until you have a rectangle, about 2 cm thick. Cut the rectangle into about 5 strips of dough with a sharp knife. Please note: The dough will be a bit sticky, so use a little extra flour to help shape it.

Magenbrot dough

4. Bake at 180°C/350°F for about 20 minutes. Let cool slightly on a wire rack. When still warm, cut into pieces, approximately 2 x 4 cm. Let the pieces continue to cool while you prepare the glaze.


Magenbrot Glaze

100 grams allergy-friendly dark chocolate
20 grams dairy-free margarine
100 ml water
250 grams powdered sugar
1/8 teaspoon cinnamon
1/8 teaspoon cloves
a pinch of nutmeg
a pinch of salt

1. In a small saucepan over medium heat, mix the first three ingredients together, just until the chocolate is melted and well-blended. Remove from the heat and whisk in the remaining ingredients.

2. Put the cooled Magenbrot in a large bowl and pour the warm glaze over them. Toss them gently in the glaze until well-coated.

DSC07850
3. Place the Magenbrot on a wire rack to cool and for the glaze to harden. Store in an airtight container.

DSC07875


I just froze some homemade Magenbrot so my son can have an allergy-friendly treat during our next visit to a Swiss Christmas market. They’re easy to make and highly addictive!

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4 thoughts on “Recipe: Magenbrot – Chocolate Gingerbread

  1. Sophie33 says:

    I know that i would love the flavors of this home-made Magenbrot,…ooh yes! they look strange but when I hear & read the fab ingredients, I knew that i would totally digg them! 🙂 xxx

    • Heddi says:

      Ha! I know, they look pretty homely, don’t they… I need to make them more uniform and be more careful with the glaze, but I just don’t have the patience sometimes, and they taste the same anyway! 🙂 My son loves these, and we’ll definitely take some with us to the xmas market this weekend.

  2. Stephanie says:

    I have to try these out! We were just at the markets in Bern last night, and after reading the ingredients on the package I decided to try some, since milk wasn’t listed. Oops. I’m pretty sure there was milk somewhere in there!

    Looking forward to tasting them!

    • Heddi says:

      Hi Stephanie! So sorry to hear you had a reaction! I hope all is OK. Did you contact the manufacturer? We are talking about going to the market in Bern this weekend. Hope you like this recipe!

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