Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, morpeth zesty gingerbread. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Morpeth Zesty Gingerbread is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Morpeth Zesty Gingerbread is something which I’ve loved my entire life.
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 cook that.
The ingredients needed to make Morpeth Zesty Gingerbread:
- Get TOPPING MIX:
- Get 120 g Coarse Oatmeal
- Prepare 2 tsp Light soft brown sugar
- Take 2 tbsp Hot Water
- Get 1 Egg white, beaten
- Make ready DRY MIX:
- Take 170 g Porridge Oats (med/fine ground- a few secs in a coffee grinder)
- Take 130 g Flour - wholemeal plain
- Get 50 g Cornflakes - well crushed
- Make ready 90 g Mixed peel – chopped small
- Get 75 g Crystallised ginger – chopped small
- Prepare 1.5 tsp Powdered Ginger
- Prepare 1/2 tsp Allspice
- Take 1/4 tsp Nutmeg - freshly grated
- Make ready Pinch Salt
- Get LIQUID MIX:
- Prepare 130 g Butter
- Get 200 g Syrup – Golden
- Prepare 190 g Sugar – soft brown
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.
So that’s going to wrap this up with this special food morpeth zesty gingerbread recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
