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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. You can have morpeth zesty gingerbread using 19 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Morpeth Zesty Gingerbread:
  1. You need TOPPING MIX:
  2. Get 120 g Coarse Oatmeal
  3. You need 2 tsp Light soft brown sugar
  4. Use 2 tbsp Hot Water
  5. Use 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. Take 130 g Flour - wholemeal plain
  9. Prepare 50 g Cornflakes - well crushed
  10. You need 90 g Mixed peel – chopped small
  11. Take 75 g Crystallised ginger – chopped small
  12. Use 1.5 tsp Powdered Ginger
  13. Get 1/2 tsp Allspice
  14. Take 1/4 tsp Nutmeg - freshly grated
  15. Use Pinch Salt
  16. Take LIQUID MIX:
  17. Prepare 130 g Butter
  18. Take 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.

Here, we have this story as a launching pad for reading and listening comprehension activities, that are immensely. She would bake gingerbread cookies, cakes, houses and gingerbread people, all decorated with chocolate and peppermint, caramel candies and colored frosting. She lived with her husband on a. I will try to upload a picture later today. Thanks Eileen, at last, a gingerbread man I can actually eat!!!

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