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19 ingredients, 6 steps, cooking Morpeth Zesty Gingerbread

Good Morning mother, now you get cook recipe Morpeth Zesty Gingerbread with 19 ingredients and 6 steps. Below this is how to prepare, please carefully carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 19 ingredients and 6 stages of easy cooking Morpeth Zesty Gingerbread.

Ingredients all Morpeth Zesty Gingerbread

1. It’s : TOPPING MIX:.
2. Prepare : Coarse Oatmeal.
3. It’s : Light soft brown sugar.
4. It’s : Hot Water.
5. You need : Egg white, beaten.
6. It’s : DRY MIX:.
7. Prepare : Porridge Oats (med/fine ground- a few secs in a coffee grinder).
8. Prepare : Flour - wholemeal plain.
9. It’s : Cornflakes - well crushed.
10. You need : Mixed peel – chopped small.
11. You need : Crystallised ginger – chopped small.
12. Prepare : Powdered Ginger.
13. Prepare : Allspice.
14. You need : Nutmeg - freshly grated.
15. You need : Salt.
16. Prepare : LIQUID MIX:.
17. You need : Butter.
18. You need : Syrup – Golden.
19. You need : Sugar – soft brown.

If all raw materials Morpeth Zesty Gingerbread it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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.
   
7. Finish and Enjoy.

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