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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?

Sir luncho

reallly bllloody goood

Nataliya

Easy, modified it to be dairy free by using dairy free spread

unknown hehehe

Great recipe!! Definitely recommend it, a great afternoon tea snack!!

Colleen davis

I had to double the ingredients plus double the topping otherwise too thin turned out perfect and topping set good made to give as xmas goodies very yummy

Sadie

Easy to make and delicious, couldn't knead because flour mixture was too crumbly but end result for base was good

Missy Moo

My \go to\" ginger crunch recipe - absolutely love it!!"

Lucy

Very yummy, but we did have to add more butter into the flour mixture as it was too crumbly but turned out well!

Jude

This cake I've been making for years‚Äî‚Äî delicious!!If the bottom of the slice is too thin, try using a smaller tin,

1482231361

Absolutely delicious. However the icing needs doubling for a decent thickness.

Chantelle Witute

Deliciousness

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.