Magenbrot
Magenbrot wie vom Weihnachtsmarkt. Das Rezept von Spoonsparrow überzeugt durch seinen reduzierten Zuckeranteil.
Ingredients
- 250 g Whole wheat flour Type 1050
- 60 g Raw cane sugar
- 1 sachet Baking powder
- 1.25 tbsp Cocoa powder
- 0.25 tsp Cinnamon powder
- 0.25 tsp Clove powder
- 0.25 tsp Cardamom powder
- 1 pinch Nutmeg
- 130 ml Milk (3.5% fat)
- 60 g Honey
- 80 g Raw cane sugar icing sugar
- 1 splash Lemon juice
Instructions
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1.
Mix the flour with 60 g of sugar, baking powder, 1 tbsp cocoa powder, cinnamon, clove, cardamom powder and nutmeg. Gently warm the milk with honey in a saucepan over low heat. Then add it to the flour and spice mixture and mix everything well.
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2.
Line a baking sheet (20 x 28 cm) with baking paper and fill it with Magenbrot dough. Bake in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for about 15 minutes. Then let it cool down.
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3.
For the glaze, stir icing sugar with 20-25 ml of water, lemon juice and the remaining cocoa powder to a thick glaze. Spread the Magenbrot with the icing, let it dry very well and cut it into diamonds.
