Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 220g Ground Almonds
- 125g Chelsea White Sugar
- 250g Plain Flour
- 1 x 7g Sachet Active Dried Yeast
- 2 Egg Yolks
- Pinch of Salt
- 90g Cream
- 125g Butter
- Peach and Apricot Jam
- 30g Whole Blanched Almonds
- Chelsea Caster Sugar
Chelsea Products in Recipe
White Sugar
The uniform size of the...
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Method
Beat the ground almonds together with half the Chelsea White Sugar. Set aside.
Place the flour and yeast into a warmed bowl and whisk together.
Add the egg yolks, salt and the remaining Chelsea White Sugar with the cream and butter which have been heated together, just until butter melts (temperature should be luke warm).
Mix together well and then knead dough on floured board until smooth. Roll out to a thickness of about 5mm.
Butter a 23cm flan tin and sprinkle with a little Chelsea Caster Sugar. Line the tin with the dough, trimming to fit. Reserve trimmings. Spread the dough base with the jam and sprinkle with the reserved almond mixture.
Knead the dough trimming, re-roll and cut into thin strips. Arrange in a criss-cross pattern over the top of the pie. Place a blanched almond in the spaces of the pastry lattice.
Brush the surface with a beaten egg yolk and cook in an oven preheated to 190°C for about 35 mins or until golden brown.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
White Sugar
The uniform size of the...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
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