Magenbrot

Ingredients for 30 servings:

• 250 g beet syrup
• 75 g butter
• 1 egg(s)
• 125 ml coffee, cold and strong
• 500 g flour
• 1 tbsp cocoa powder
• 1 tsp gingerbread spice
• 1 tsp ground cinnamon
• 1 tbsp rose water
• 1 tsp potash
• Grease for the tray
• Flour for dusting
• 20 g fat (coconut fat)
• 150 g powdered sugar
• 1 tbsp liquor (arrack)
• 1 tbsp red wine

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Heat the syrup with the butter and let cool. Mix in the egg, then combine the flour, cocoa, and spices. Knead everything into a dough with the potash mixed with rose water and coffee. Wrap the dough in foil and refrigerate for at least an hour. Grease and flour a baking sheet. Roll out the dough and bake on the middle rack of a preheated oven at 200°C for 20 minutes. Cut into 3 cm wide and 4 cm long strips. Once cooled, cover them with a glaze made from melted coconut oil, powdered sugar, arrack, and red wine.