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Before you jump to Morpeth Zesty Gingerbread recipe, you may want to read this short interesting healthy tips about Healthy Energy Goodies.
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We hope you got insight 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 achieve it.
The ingredients needed to cook Morpeth Zesty Gingerbread:
- Get TOPPING MIX:
- Take Coarse Oatmeal
- Get Light soft brown sugar
- You need Hot Water
- Prepare Egg white, beaten
- Take DRY MIX:
- Provide Porridge Oats (med/fine ground- a few secs in a coffee grinder)
- Prepare Flour - wholemeal plain
- Prepare Cornflakes - well crushed
- Prepare Mixed peel – chopped small
- Use Crystallised ginger – chopped small
- You need Powdered Ginger
- You need Allspice
- Provide Nutmeg - freshly grated
- Prepare Salt
- Use LIQUID MIX:
- You need Butter
- Provide Syrup – Golden
- Take Sugar – soft brown
Steps 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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