Magenbrot Soft Gingerbread Recipes

TARTINE'S SOFT GLAZED GINGERBREAD

Steps:

• To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside.
• Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed.
• Add the egg and mix well. Add the molasses and corn syrup and beat until incorporated. Stop the mixer again and scrape down the sides of the bowl.
• Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated.
• Remove the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1 inch thick, cover the dough with the plastic wrap, and refrigerate overnight.
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner.
• Unwrap the dough and place on a floured work surface. If using a plaque with a design, roll out the dough 1/3 inch thick, lightly dust the top with flour, press your cookie molds over the dough, and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart. Alternatively, using the mold as a guide, cut around it with a small knife, flip the mold over so the design is facing you, and place the dough over it, pressing it into the design. Unmold the shapes onto the prepared baking sheet, leaving about 1 inch between them.
• If using a patterned rolling pin, lightly dust the lined baking sheet with flour and transfer the dough to the pan. Lightly dust the top of the dough with flour and roll it into a rectangle about 1/3 inch thick with a plain pin. Then, using the patterned pin, roll over the dough with enough pressure to ensure a clear impression of the design. Trim the sides with a small knife. It is not necessary to cut into smaller sizes before baking.
• Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7 to 15 minutes. The timing will depending on the size of the individual cookies, or if you have made a single large patterned piece that will be cut after baking.
• While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners sugar and water until smooth.
• When the cookies are ready, remove from the oven and let cool on the pan on a wire rack for about 10 minutes. Then, while the cookies are still warm, using even strokes, brush a light coat of glaze on the top of each cookie, evenly covering it.
• Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish. If you have used a patterned pin to make a single large plaque, cut into the desired sizes with a small, very sharp knife. At the bakery, we cut them into 3-by-4-inch rectangles, but 1 1/2 by 4 inches makes a nice smaller size.

MOM'S BEST SOFT GINGERBREAD COOKIES (NEW! GB HOUSE DIRECTIONS!)

Steps:

• Place cloves in hot water; set aside.
• Cream shortening and sugar.
• Add egg and beat.
• Add molasses, beat.
• Remove cloves from water, discard cloves.
• Add clove water, beat. *Dough will look "curdled".
• Add rest of ingredients, except the last 4 cups flour, and beat. Gradually beat in last 4 cups flour.
• Chill dough.
• Roll out to 1/2" thick or slightly less.
• Cut into shapes.
• Decorate with raisins if desired.
• Place carefully on ungreased cookie sheet.
• Bake at 375° for 8-10 minutes. Do not over bake.
• *GB House directions:.
• Make dough the same as above, but roll dough out thin, 1/4" at most.
• Bake in 325 oven for about 20 minutes.
• Remove to racks to cool, and let harden/dry out a bit overnight for sturdiness if making large pieces.
• *Doors and windows need to be cut out PRIOR to baking. Fill any with crushed hard candy before baking, too. And pieces filled with hard candy baked the best on foil. Non candy-filled pieces were baked on parchment paper.

SOFT GINGERBREAD

Steps:

• Preheat oven to 350 degrees and grease a 9 x 13 pan.
• Cream brown sugar and butter thoroughly.
• Add eggs and molasses and combine.
• In a separate bowl, whisk dry ingredients together.
• In a separate bowl, combine boiling water and baking soda.
• Add dry ingredients and water/soda to mixing bowl alternately, mixing well with each addition.
• Pour into pan and bake for 30-35 minutes or until done.
• Serve with whipped cream on top.

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.

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 GINGERBREAD BISCOTTI

Steps:

• Position a rack in the middle of the oven & preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, salt, just 2 teaspoons of the ginger & 2 teaspoons of the cinnamon, as well as the cloves, the 3/4 cup of granulated sugar & all of the brown sugar.
• In a medium bowl, whisk together the eggs, butter & vanilla extract, then pour this egg mixture into the flour mixture, stirring with a wooden spoon until dough comes together in a soft & slightly sticky mass.
• Turn dough out onto a lightly floured work surface & knead several times until smooth.
• Divide dough in half, then shape each piece into a log about 8 inches long & 2 inches wide before setting each log some 3 inches apart on the prepared baking sheet.
• In a small bowl, stir together the remaining 1 teaspoon of ginger, 1 teaspoon of cinnamon & the 3 tablespoons of granulated sugar. Brush the logs with the egg white & sprinkle each log with 1/3 of the spiced sugar mixture.
• Bake logs 25 to 30 minutes or until they are puffed & golden brown, then set the baking sheet on a wire rack to cool for 10 minutes.
• Reduce oven temperature to 300 degrees F, then using a serrated knife, cut each log into 1/2-inch-slices (about 15 each).
• Arrange the biscotti, flat-side down, on the baking sheet & sprinkle with another 1/3 of the sugar mixture, then bake for 6 minutes or until biscotti are light golden brown.
• Turn the biscotti over, sprinkle with the remaining sugar mixture & bake another 6 minutes.
• Cool biscotti on the baking sheet set on a wire rack for 5 minutes before removing them to the rack to cool completely.
• Store in an airtight container or in a zip-lock bag for up to 4 days.

MELROSE SOFT GINGERBREAD

Steps:

• Preheat oven to 350F and grease a 7 x 11 baking pan.
• Sift dry ingredients together.
• Combine remaining ingredients, add to dry ingredients and mix well for one minute.
• Pour into pan and bake for approximately 30 minutes or until cake tests done.
• Let cool slightly; turn out onto platter and dust lightly with confectioners sugar, if desired.