How to Prepare Appetizing Morpeth Zesty Gingerbread

Morpeth Zesty Gingerbread.

Morpeth Zesty Gingerbread You can have Morpeth Zesty Gingerbread using 19 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Morpeth Zesty Gingerbread

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

Morpeth Zesty Gingerbread instructions

  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..
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