Morpeth Zesty Gingerbread
Morpeth Zesty Gingerbread

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, morpeth zesty gingerbread. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Morpeth Zesty Gingerbread is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Morpeth Zesty Gingerbread is something that I have loved my whole life.

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

The ingredients needed to make Morpeth Zesty Gingerbread:
  1. Prepare TOPPING MIX:
  2. Prepare 120 g Coarse Oatmeal
  3. Get 2 tsp Light soft brown sugar
  4. Make ready 2 tbsp Hot Water
  5. Make ready 1 Egg white, beaten
  6. Make ready 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. Make ready 50 g Cornflakes - well crushed
  10. Take 90 g Mixed peel – chopped small
  11. Get 75 g Crystallised ginger – chopped small
  12. Get 1.5 tsp Powdered Ginger
  13. Take 1/2 tsp Allspice
  14. Take 1/4 tsp Nutmeg - freshly grated
  15. Prepare Pinch Salt
  16. Take LIQUID MIX:
  17. Get 130 g Butter
  18. Get 200 g Syrup – Golden
  19. Prepare 190 g Sugar – soft brown

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Steps 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.

Give your favorite holiday drink a festive upgrade with this Gingerbread Eggnog recipe. This Christmas cocktail gets a boozy addition from the dark liquor of your choice. I used this template for the gingerbread house. These Gingerbread Mug Cookies have all the ingredients of classic gingerbread. They are loaded with aromatic ground ginger and cinnamon, giving it a deep brown color, depending on the sugar you use.

So that’s going to wrap it up for this exceptional food morpeth zesty gingerbread recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!