Swiss Alpine gingerbread "Magenbrot"

Ingredients:

For the test:

• Sugar – 750 grams
• Flour – 750 grams
• Cocoa powder - 4 tablespoons
• Cinnamon powder - 3 teaspoons
• Cloves - 1/2 teaspoon
• Baking powder - 1 teaspoon
• Water – 400 ml

For the glaze:

• Dark chocolate – 200 grams
• Milk chocolate – 100 grams
• Water – 1 tablespoon

Preparation:

1. Grind the spices in a blender or mortar, or sift them through a tea strainer.
2. In a wide bowl, combine all the powdered ingredients for the dough, add water, and mix thoroughly. If the dough is too stiff, add more liquid; if it's too runny, add flour.
3. From the dough, form small oblong flat cakes in the shape of bast shoes or sausages, about the thickness of a finger, and place them on a baking sheet lined with waxed paper.
4. Preheat oven to 180°C (350°F) and bake for 20 minutes. A sharp knife inserted into the gingerbread should come out clean. Remove from oven and let cool. Cut the gingerbread into 2-3 cm wide slices crosswise.
5. Now let's make the glaze; it's really simple. Melt the milk and dark chocolate with water in a wide bowl over a double boiler. That's it.
6. Place the gingerbread cookies in a bowl with the chocolate glaze and generously drizzle with more hot chocolate. Remove to a wire rack or parchment paper to allow the chocolate to set.
   
   You can store Swiss gingerbread in a cookie box.