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Morpeth Zesty Gingerbread
Morpeth Zesty Gingerbread

Before you jump to Morpeth Zesty Gingerbread recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Effected By The Foods You Decide To Consume.

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Also when it comes to having a dessert soon after your meals you should think of having various citrus fruits. Citrus fruits additionally supply you with vitamin C, along with other vitamins as well as minerals that can certainly help keep you healthy. You may also want to mix a number of things like orange sections, shredded coconut mixed with a teaspoon of honey.

Following a few of the suggestions above you will see that you will end up living a healthier life. One thing that you need to actually avoid is all of the processed foods that you can easily buy in the stores, and start preparing fresh foods for your meals.

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 cook it.

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

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