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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...

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White Sugar

The uniform size of the...

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Reviews

141

What did you think of this recipe?

Best ginger crunch recipe!

This is my go to easy recipe, I swap normal flour for buckwheat and it works well! I like the old recipe for the icing, can you please post it again, I can't fully remember it. Thank you

Ruby

Very tasty.

Kate

Tastes great but do recommend adding a tablespoon milk to the base as it's to crumbly from the flour!

baking queen

I'm 11 and this recipe was easy to make but I think there's too much ginger in the icing.

1633906856

Yum :)

L tracy

Grew up with slice and so happy to make it for my family, Tasty ginger and shortbread go together so well.

Aaliyah

Delicious! So good and there was just the right amount of ginger. So easy to make!

Alice

Really good and tasty, dough was very crumbly before baking it though

1522702537

Delicious!

Cushla Summers

Such a yummy recipe and easy to make with my grandson. Others loved it too!

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.