Morpeth Zesty Gingerbread
Morpeth Zesty Gingerbread

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, morpeth zesty gingerbread. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Morpeth Zesty Gingerbread is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Morpeth Zesty Gingerbread is something that I’ve loved my whole life. They’re nice and they look wonderful.

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To get started with this particular recipe, we must 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. Make ready TOPPING MIX:
  2. Make ready 120 g Coarse Oatmeal
  3. Make ready 2 tsp Light soft brown sugar
  4. Take 2 tbsp Hot Water
  5. Take 1 Egg white, beaten
  6. Take DRY MIX:
  7. Get 170 g Porridge Oats (med/fine ground- a few secs in a coffee grinder)
  8. Prepare 130 g Flour - wholemeal plain
  9. Take 50 g Cornflakes - well crushed
  10. Prepare 90 g Mixed peel – chopped small
  11. Get 75 g Crystallised ginger – chopped small
  12. Make ready 1.5 tsp Powdered Ginger
  13. Get 1/2 tsp Allspice
  14. Prepare 1/4 tsp Nutmeg - freshly grated
  15. Make ready Pinch Salt
  16. Take LIQUID MIX:
  17. Prepare 130 g Butter
  18. Get 200 g Syrup – Golden
  19. Get 190 g Sugar – soft brown

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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.

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.

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