Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, morpeth zesty gingerbread. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Morpeth Zesty Gingerbread is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Morpeth Zesty Gingerbread is something which I have loved my whole life. They are fine and they look fantastic.
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To get started 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 cook it.
The ingredients needed to make Morpeth Zesty Gingerbread:
- Take TOPPING MIX:
- Prepare 120 g Coarse Oatmeal
- Prepare 2 tsp Light soft brown sugar
- Prepare 2 tbsp Hot Water
- Make ready 1 Egg white, beaten
- Prepare DRY MIX:
- Prepare 170 g Porridge Oats (med/fine ground- a few secs in a coffee grinder)
- Get 130 g Flour - wholemeal plain
- Get 50 g Cornflakes - well crushed
- Get 90 g Mixed peel – chopped small
- Make ready 75 g Crystallised ginger – chopped small
- Make ready 1.5 tsp Powdered Ginger
- Get 1/2 tsp Allspice
- Get 1/4 tsp Nutmeg - freshly grated
- Get Pinch Salt
- Make ready LIQUID MIX:
- Get 130 g Butter
- Prepare 200 g Syrup – Golden
- Prepare 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.
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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