Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make 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 current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Morpeth Zesty Gingerbread is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must 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:
- Make ready 120 g Coarse Oatmeal
- Prepare 2 tsp Light soft brown sugar
- Take 2 tbsp Hot Water
- Take 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
- Take 90 g Mixed peel – chopped small
- Prepare 75 g Crystallised ginger – chopped small
- Get 1.5 tsp Powdered Ginger
- Get 1/2 tsp Allspice
- Take 1/4 tsp Nutmeg - freshly grated
- Get Pinch Salt
- Take LIQUID MIX:
- Take 130 g Butter
- Make ready 200 g Syrup – Golden
- Get 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 is going to wrap this up with this special food morpeth zesty gingerbread recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
