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Recipe: Tasty Morpeth Zesty Gingerbread

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Morpeth Zesty Gingerbread.

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

Ingredients of Morpeth Zesty Gingerbread

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