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We hope you got benefit from reading it, now let’s go back to morpeth zesty gingerbread recipe. 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:
- Use TOPPING MIX:
- You need 120 g Coarse Oatmeal
- Use 2 tsp Light soft brown sugar
- Use 2 tbsp Hot Water
- Get 1 Egg white, beaten
- Prepare DRY MIX:
- Provide 170 g Porridge Oats (med/fine ground- a few secs in a coffee grinder)
- Get 130 g Flour - wholemeal plain
- Prepare 50 g Cornflakes - well crushed
- Use 90 g Mixed peel – chopped small
- Take 75 g Crystallised ginger – chopped small
- You need 1.5 tsp Powdered Ginger
- Get 1/2 tsp Allspice
- Get 1/4 tsp Nutmeg - freshly grated
- Use Pinch Salt
- Take LIQUID MIX:
- Take 130 g Butter
- Provide 200 g Syrup – Golden
- Provide 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.
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