Magenbrot Soft Gingerbread

Sweet pieces of bread, often sold at street fairs in switzerland

Preheat the oven at 190c.

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 190c.

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.

flour, sugar, cinnamon, clove, ginger, nutmeg, baking soda, water, icing sugar, margarine, chocolate