Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, morpeth zesty gingerbread. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Morpeth Zesty Gingerbread is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Morpeth Zesty Gingerbread is something which I have loved my entire life. They are nice and they look fantastic.
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To get started with this recipe, we have to prepare a few ingredients. You can cook morpeth zesty gingerbread using 19 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Morpeth Zesty Gingerbread:
- Prepare TOPPING MIX:
- Prepare 120 g Coarse Oatmeal
- Make ready 2 tsp Light soft brown sugar
- Get 2 tbsp Hot Water
- Make ready 1 Egg white, beaten
- Prepare DRY MIX:
- Make ready 170 g Porridge Oats (med/fine ground- a few secs in a coffee grinder)
- Prepare 130 g Flour - wholemeal plain
- Take 50 g Cornflakes - well crushed
- Prepare 90 g Mixed peel – chopped small
- Make ready 75 g Crystallised ginger – chopped small
- Get 1.5 tsp Powdered Ginger
- Get 1/2 tsp Allspice
- Take 1/4 tsp Nutmeg - freshly grated
- Take Pinch Salt
- Prepare LIQUID MIX:
- Get 130 g Butter
- Prepare 200 g Syrup – Golden
- Take 190 g Sugar – soft brown
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Instructions to make Morpeth Zesty Gingerbread:
- 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.
- 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.
- 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.
- 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.
- 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!
- Keeps for over 2 weeks without the texture degrading. It also freezes well.
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