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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

135

What did you think of this recipe?

B. L. Hans

It is so lovely, brings back some memories and taste like I remembered, so soft.

Johanna

I love this easy to follow recipe...instead of a slice i make biscuit style using muffin tins

Carol Miller

Ginger crunch is one of my favourite slices

Joss

Simple and easy to make, not too many dishes (I detest dishes...lol). Fond childhood memories, cant wait for it too cool down and be ready already!! haha

MeiLing_23

Haven’t tried it yet

Jack

This is amazing

Jude

My grandma made this ginger crunch. It was so good and I really really really really wanna make it again. It's so much fun and it tastes so so good.

Jude

My grandma made this ginger crunch. It was so good and I really really really really wanna make it again. It's so much fun and it tastes so so good.

Vanita

My favourite recipe, childhood memories. I like mine a little spicy, so use actad more ginger!

Sammi

So simple and easy to do and residents love it

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.