Morpeth Zesty Gingerbread
Morpeth Zesty Gingerbread

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, morpeth zesty gingerbread. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Morpeth Zesty Gingerbread is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Morpeth Zesty Gingerbread is something which I’ve loved my whole life. They are fine and they look fantastic.

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

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. Make ready 1 Egg white, beaten
  6. Take DRY MIX:
  7. Take 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. Prepare 75 g Crystallised ginger – chopped small
  12. Make ready 1.5 tsp Powdered Ginger
  13. Get 1/2 tsp Allspice
  14. Get 1/4 tsp Nutmeg - freshly grated
  15. Make ready Pinch Salt
  16. Make ready LIQUID MIX:
  17. Take 130 g Butter
  18. Take 200 g Syrup – Golden
  19. Get 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.

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