Magenbrot, Soft Gingerbread

Magenbrot, Soft Gingerbread

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
spices, nutmeg, ground
leavening agents, baking soda
water, bottled, generic
sugars, powdered
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,

Directions:
Preheat the oven at 190C (heat and timing are basing it on convection oven).
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.