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Morpeth Zesty Gingerbread
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 make morpeth zesty gingerbread you need 19 ingredients and 6 steps. Here is how you do it.

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