for 30 pieces

Dough

300 g	brown flour
2 tsp	baking powder
2 tbsp	cocoa powder
180 g	coarse cane sugar
1 tbsp	cinnamon
1 tsp	ground cloves
¼ tsp	nutmeg
¼ tsp	salt
1 ½ dl	milk water (1/2 milk, 1/2 water)
100 g	liquid acacia honey

Icing

150 g	dark chocolate, finely chopped
40 g	butter, cut into pieces, soft
220 g	icing sugar
1 ½ tbsp	cocoa powder
¼ tsp	cinnamon
2 pinch	ground cloves
2 pinch	nutmeg
¾ dl	water

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the milky water and honey, mix to form a smooth dough. Transfer the dough to a baking tray lined with baking paper. With damp hands, shape into a rectangle approx. 2 cm thick.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack, remove the baking paper, leave to cool completely. Cut into approx. 2 x 5 cm pieces.

Icing

Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and butter, stir until smooth. Sieve in the icing sugar and all the other ingredients up to and including the nutmeg, add the water, stir to form a smooth icing. Dip the pieces of Magenbrot into the icing using two forks, turn until the Magenbrot is evenly coated in the icing, tap away any excess icing, leave to dry on a rack for approx. 2 hrs.

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