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Slices

Chelsea Ginger Crunch

Name: Chelsea Ginger Crunch
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: 125g butter, softened; ½ cup Chelsea White Sugar (113g); 1 ½ cups Edmonds Standard Grade Flour (225g); 1 tsp Edmonds Baking Powder; 1 tsp ground ginger; Ginger Icing; 125g butter; 1 ¼ cups Chelsea Icing Sugar (188g); 3 Tbsp Chelsea Golden Syrup; 4 tsp ground ginger

4.6

Preparation

20 mins

Bake

20 mins

Difficulty

Easy

Servings

This favourite ginger crunch slice will get your mouth watering every time. It's delicious.

Slices

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Ingredients
Method

Ingredients

125g butter, softened
½ cup Chelsea White Sugar (113g)
1 ½ cups Edmonds Standard Grade Flour (225g)
1 tsp Edmonds Baking Powder
1 tsp ground ginger

Ginger Icing

125g butter
1 ¼ cups Chelsea Icing Sugar (188g)
3 Tbsp Chelsea Golden Syrup
4 tsp ground ginger

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Icing Sugar

Icing sugar can also be...

details

White Sugar

The uniform size of the...

details

approved=true&orderBy=-hs_createdate&limit=10&offset=0

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Reviews

140

What did you think of this recipe?

Heather

Wrong amount of butter in icing should have only been about 30g not 125g

Hans

Really easy to make 😀😀😀😀😀😀🥹

Mike

Pretty easy to do

Seina

So good, so tasty, so amazing, love it.

Michelle

Great , easy and delicious 😋

Ronda

Easy tasty recipe

Ange

My hubby thinks this slice is the best ginger crunch ever out of all the different recipes I have made...He asks me to make it all the time...🤩

Dee

If you find it you have left over icing, butter a tin and use it to make fudge

Izzy

SOOOO GOOD 100

Sian

Yummy once cooled. Different recipe than before update? I would halve the butter in the Icing, was left with excess pooling which I mopped up with a piece of bread. Family loved it definitely moreish.

Method

Preheat oven to 190°C conventional. Grease an 18cm x 28cm slice tin and line with baking paper.

Cream Tararua Butter and Chelsea White Sugar until light and fluffy. Sift Edmonds Standard Grade Flour, Edmonds Baking Powder and ginger into creamed mixture and mix well (dough will be quite crumbly).

Press dough into prepared tin. Bake for 20-25 minutes, or until light brown.

Pour ginger icing over base while hot. Allow to cool a little, then slice into squares while still warm.

Ginger Icing
In a small saucepan on medium-low, combine Tararua Butter, Chelsea Icing Sugar, Chelsea Golden Syrup and ginger. Heat until butter is melted and mixture is smooth, stirring constantly.