Steps to Prepare Award-winning Morpeth Zesty Gingerbread

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The ingredients needed to make Morpeth Zesty Gingerbread:

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

Lift onto lightly greased cookie sheet with broad. For me, gingerbread should have a lot of ground ginger, a bit of cinnamon, and a tiny amount of cloves. But if you don't have cloves (or really loathe them). Once upon a time, there were a little old woman and a little old man who lived in a little cottage near the river.

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.

But if you don't have cloves (or really loathe them). Once upon a time, there were a little old woman and a little old man who lived in a little cottage near the river. Gingerbread is the traditional holiday spiced cookie that has been around for centuries, and gingersnaps are simply a variation of classic gingerbread cookies. Gingerbread eggnog is a spicy variation of the traditional holiday drink! Serve it up spiked or virgin, either way, it's sure to please!

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