Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 125g butter
- 1 cup Edmonds Standard Grade Flour (150g)
- ½ cup Chelsea Icing Sugar (75g)
- 1 cup Chelsea Caster Sugar (225g)
- ½ cup lemon juice (125ml)
- 1 Tbsp grated lemon rind
- 2 Tbsp Edmonds Custard Powder
- ½ tsp Edmonds Baking Powder
- 3 eggs
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
126
What did you think of this recipe?
SazyB
Made with lime and less sugar. Is the recipe correct to put baking powder in the topping and not in the base?
4
Kathryn
This is a fail safe recipe and I make it often. Have also made it using Limes and Tangelos. Always enjoyed and disappears very quickly :)
5
Jenny
Loved this slice will make again🙃
5
Kirstin
I love this slice, and it's also delicious made with limes!
5
Mary
The base didn't mix very well I double the butter to combine it. The topping was great will make it again with half the sugar and use sweet pastry for the base
3
Jeanie
Looks yummy. Going to try it. Appreciate your recipes they so easy to find. Thank you.
5
Lorraine
Absolutely delicious! Definitely a keeper and I can see me making it a LOT
5
Nola
Bit too sweet I've reduced sugar content. Still works well
4
Ruby
Fabulous
5
Margaret Beer
Great recipe I made it two ways one with ordinary flour and one with Edmonds gluten free flour. Both turned out great but I put a little more lemon juice in the gluten free one as it looked a little dry compared to the other. Both went down a treat and I didn’t get a chance to see if they would freeze
5
Method
Preheat oven to 180°C bake. Line a 20 x 30cm sponge roll tin.
In a food processor mix the Tararua Butter, Edmonds Standard Grade Flour and Chelsea Icing Sugar until it forms a soft dough around the blade. Press into the base of the sponge roll tin. Bake for 15 - 20 minutes until lightly golden.
Mix Chelsea Caster Sugar, lemon juice and rind, Edmonds Custard Powder, Edmonds Baking Powder and eggs in the food processor until well combined. Carefully pour over the warm pastry base and bake a further 25 minutes until set.
Cut into slices when cold and, if desired, sprinkle with Chelsea Icing Sugar.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
126
What did you think of this recipe?
SazyB
Made with lime and less sugar. Is the recipe correct to put baking powder in the topping and not in the base?
4
Kathryn
This is a fail safe recipe and I make it often. Have also made it using Limes and Tangelos. Always enjoyed and disappears very quickly :)
5
Jenny
Loved this slice will make again🙃
5
Kirstin
I love this slice, and it's also delicious made with limes!
5
Mary
The base didn't mix very well I double the butter to combine it. The topping was great will make it again with half the sugar and use sweet pastry for the base
3
Jeanie
Looks yummy. Going to try it. Appreciate your recipes they so easy to find. Thank you.
5
Lorraine
Absolutely delicious! Definitely a keeper and I can see me making it a LOT
5
Nola
Bit too sweet I've reduced sugar content. Still works well
4
Ruby
Fabulous
5
Margaret Beer
Great recipe I made it two ways one with ordinary flour and one with Edmonds gluten free flour. Both turned out great but I put a little more lemon juice in the gluten free one as it looked a little dry compared to the other. Both went down a treat and I didn’t get a chance to see if they would freeze
5
You May Like These
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
How to Choose SugarFor Baking?
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