Morpeth Zesty Gingerbread
Morpeth Zesty Gingerbread

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, morpeth zesty gingerbread. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Morpeth Zesty Gingerbread is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Morpeth Zesty Gingerbread is something that I’ve loved my whole life.

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To begin with this recipe, we have to first prepare a few components. You can have morpeth zesty gingerbread using 19 ingredients and 6 steps. Here is how you cook it.

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

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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.

I used this template for the gingerbread house. Save Recipe. "The Gingerbread Man" (or "Gingerbread Boy") is the anthropomorphic protagonist of the Fairy Tale of the same name. If you like your Gingerbread Men on the soft side, bake them a little less than the recipe states as the longer they bake the harder they will become. There are a few ways to decorate your Gingerbread. Graeme A. is drinking a Sampler XPA by The Morpeth Brewery & Beer Co at The Boat Shed Bar.

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