Practical Way to Cooking Perfect Morpeth Zesty Gingerbread

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We hope you got benefit from reading it, now let's go back to morpeth zesty gingerbread recipe. To cook morpeth zesty gingerbread you only need 19 ingredients and 6 steps. Here is how you cook that.

To cook an extraordinary Morpeth Zesty Gingerbread, here are the components needed:

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

After readying the components, next you are ready to prepare your 5-star Morpeth Zesty Gingerbread by following the guidances on this section:

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..

Recipe : Morpeth Zesty Gingerbread

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