Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
Base
- 155g butter
- ¾ cup Chelsea Caster Sugar
- ¼ cup Chelsea Golden Syrup
- ⅓ cup stem ginger
- 1 ⅓ cup toasted coconut
- ⅔ cup rolled oats
- 1 cup self-raising flour
Ginger Icing
- 130g butter
- ½ cup Chelsea Soft Brown Sugar
- 1 tbsp ground ginger
- 1 tsp freshly grated ginger
- Pinch of salt
- ¼ cup cream
- 1-2 cups Chelsea Icing Sugar
Hokey Pokey
- 110g Chelsea Caster Sugar
- 4 ½ tbsp Chelsea Golden Syrup
- 1 ½ tsp baking soda
- ½ cup of thread coconut to decorate
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Caster Sugar
The fine crystal of Chelsea...
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What did you think of this recipe?
Method
Preheat oven to 180°C. Line and grease a slice tin with baking paper.
Base : Heat the butter, Chelsea Caster Sugar, Chelsea Golden Syrup and ginger in a pot over a medium heat until the butter is melted.
Remove from the heat and add the remaining ingredients. Press into a large square tin and bake for 20 to 30 minutes, or until nicely coloured.
Ginger Icing : Melt together the butter, Chelsea Soft Brown Sugar, ground ginger, fresh ginger and salt until all melted. Bring to the boil.
Remove from the heat and add the cream. Add to the bowl of a mixer and begin to beat whilst adding Chelsea Icing Sugar so that it thickens but not so thick so that the hokey pokey won't stick.
Hokey Pokey : To make the hokey pokey, melt together Chelsea Caster Sugar and Chelsea Golden Syrup until it reaches 146°C. Then add the baking soda and quickly pour out onto baking paper. Let it set then break up into chunks. Toast the thread coconut then set aside.
How to assemble: : Pour the ginger icing onto the base and sprinkle on the hokey pokey, leaving some big chunks and sprinkle some toasted coconut.
Set completely before serving.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
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- 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
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 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
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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
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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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