Golden Syrup
Chelsea Golden Syrup in the...
- 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
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
135
What did you think of this recipe?
Tracey
Too much flour for the amount of butter. The second time I used only one cup of flour instead of 1.5 cups. The topping was not quite enough, so I doubled it for the second time. Taste is perfect.
4
Richard
Everyone loved it
5
Hannah
Base was too dry and crumbly - too much flour to butter ratio. Also the ginger icing needs to be double the amount to even cover it ...consider triple if you are wanting a thick icing base! Flavour is great but this recipe fails on ratios.
2
amelia
I loved this recipe it was filling and just perfect :)
5
Sam
Delicious and divine.
5
Patty
Something went drastically wrong with the icing :( very watery and maybe too much ginger? :(
2
misha
The flour to butter ratio is wrong for the base. You either need less flour or more butter. Icing was a bit skimpy as well.
4
Stephanie
Never fails.
5
Rachel
The icing isn't enough and too much ginger. The base ended up too crunchy. Next time i Will try less flour in the base and less ginger in the icing
3
Kaitlyn
This was super yummy, but had to double the ginger icing recipe because it wasn't enough to spread over the whole tin. I am 12 and I found it really easy to make!
4
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.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
135
What did you think of this recipe?
Tracey
Too much flour for the amount of butter. The second time I used only one cup of flour instead of 1.5 cups. The topping was not quite enough, so I doubled it for the second time. Taste is perfect.
4
Richard
Everyone loved it
5
Hannah
Base was too dry and crumbly - too much flour to butter ratio. Also the ginger icing needs to be double the amount to even cover it ...consider triple if you are wanting a thick icing base! Flavour is great but this recipe fails on ratios.
2
amelia
I loved this recipe it was filling and just perfect :)
5
Sam
Delicious and divine.
5
Patty
Something went drastically wrong with the icing :( very watery and maybe too much ginger? :(
2
misha
The flour to butter ratio is wrong for the base. You either need less flour or more butter. Icing was a bit skimpy as well.
4
Stephanie
Never fails.
5
Rachel
The icing isn't enough and too much ginger. The base ended up too crunchy. Next time i Will try less flour in the base and less ginger in the icing
3
Kaitlyn
This was super yummy, but had to double the ginger icing recipe because it wasn't enough to spread over the whole tin. I am 12 and I found it really easy to make!
4
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ingredients
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To serve
- 2 bananas, sliced
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ingredients
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
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ingredients
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ingredients
- 150g butter, softened
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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