Morpeth Zesty Gingerbread
Morpeth Zesty Gingerbread

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, morpeth zesty gingerbread. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Morpeth Zesty Gingerbread is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Morpeth Zesty Gingerbread is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have morpeth zesty gingerbread using 19 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Morpeth Zesty Gingerbread:
  1. Take TOPPING MIX:
  2. Prepare 120 g Coarse Oatmeal
  3. Make ready 2 tsp Light soft brown sugar
  4. Prepare 2 tbsp Hot Water
  5. Take 1 Egg white, beaten
  6. Get DRY MIX:
  7. Make ready 170 g Porridge Oats (med/fine ground- a few secs in a coffee grinder)
  8. Take 130 g Flour - wholemeal plain
  9. Prepare 50 g Cornflakes - well crushed
  10. Get 90 g Mixed peel – chopped small
  11. Make ready 75 g Crystallised ginger – chopped small
  12. Prepare 1.5 tsp Powdered Ginger
  13. Prepare 1/2 tsp Allspice
  14. Prepare 1/4 tsp Nutmeg - freshly grated
  15. Take Pinch Salt
  16. Prepare LIQUID MIX:
  17. Prepare 130 g Butter
  18. Take 200 g Syrup – Golden
  19. Get 190 g Sugar – soft brown
Instructions to make Morpeth Zesty Gingerbread:
  1. Prepare Topping - Mix the water and brown sugar in a small bowl, then stir in the Coarse Oatmeal. - In a frying pan on medium heat, toast this mix for around 5 mins, until the oatmeal is a light golden. Pour into a bowl, and stir to cool. - Mix in 2 tsp light brown sugar and ¼ tsp pdr ginger. - Mix in enough beaten white of egg, about 1.5 tbsp, to give a just moist, crumbly consistency.
  2. Prepare Base Layer - Tip: To chop up the mixed peel and crystallised ginger, add some of the flour to them first, to prevent sticking. - In a large bowl, mix all the DRY ingredients well. - Put the LIQUIDS into a medium size pan, boil to 120 C (use toffee thermometer). - Add dry mix to pan of liquids, and stir thoroughly. - Spread into 12.5” by 8.5” lined metal baking tray, and smooth out evenly.
  3. Add Topping to Base layer: - Brush over with beaten white of egg. Spread topping over, and even out. Press gently into the surface with a flat blade.
  4. Bake in a preheated fan oven for 5 mins at 130 C, then 20 mins at 140 C. - Smooth down the surface gently using a flat blade.
  5. Allow to cool, and then score into 25 slices, approx. 2 1/2 ins (12.5 inch divides into 5) by 1 3/4 inch (8 3/4 inch divides into 5), and store in an airtight container. - Enjoy!
  6. Keeps for over 2 weeks without the texture degrading. It also freezes well.

So that is going to wrap this up with this special food morpeth zesty gingerbread recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!