Easiest Way to Make 🍮 Delicious Morpeth Zesty Gingerbread Recipes 🍮 by Dominique Crenn

Making Recipes Morpeth Zesty Gingerbread using 19 ingredients and 6 steps

Morpeth Zesty Gingerbread. - - If you're like a number of us, that you have to be eating more healthy. Nevertheless, making a positive change in your eating habits doesn't mean which you can't make your favorite recipes anymore. With the renewed interest in wholesome cooking and consuming, there are many new and attention-grabbing methods to adapt your time-tested recipes to make them higher for you- and you can do it without sacrificing a little bit of taste. It would not matter why you're changing your consuming habits- in your well being or your appearance- making changes doesn't mean giving up all of your favourite foods.

➽ TOPPING MIX:.
➽ 120 g Coarse Oatmeal.
➽ 2 tsp Light soft brown sugar.
➽ 2 tbsp Hot Water.
➽ 1 Egg white, beaten.
➽ DRY MIX:.
➽ 170 g Porridge Oats (med/fine ground- a few secs in a coffee grinder).
➽ 130 g Flour - wholemeal plain.
➽ 50 g Cornflakes - well crushed.
➽ 90 g Mixed peel – chopped small.
➽ 75 g Crystallised ginger – chopped small.
➽ 1.5 tsp Powdered Ginger.
➽ 1/2 tsp Allspice.
➽ 1/4 tsp Nutmeg - freshly grated.
➽ Pinch Salt.
➽ LIQUID MIX:.
➽ 130 g Butter.
➽ 200 g Syrup – Golden.
➽ 190 g Sugar – soft brown.

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..

Morpeth Zesty Gingerbread -