Golden Syrup
Chelsea Golden Syrup in the...
Details page sections
Slices
Ginger Crunch
15 mins
20 mins
Easy
10
This Kiwi classic is a favourite for good reason. Best enjoyed with a cup of tea!
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- Ingredients
- Method
Ingredients
- 190g butter, softened
- ¾ cup Chelsea White Sugar
- 2 ¼ cups Edmonds Standard Grade Flour
- 1 ½ tsp Edmonds Baking Powder
- 1 ½ tsp ground ginger
Ginger Icing
- 120g butter
- 1 ¼ cups Chelsea Icing Sugar
- 3 Tbsp Chelsea Golden Syrup
- 5 tsp ground ginger
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
5
What did you think of this recipe?
Karen
I loved them, turned out amazing
5
Keva Mullins
Delicious, I've used this recipe for years!
5
Carol
Yummy,,, turned out beautiful
5
Trudy Adlam
Comes out best when you double the topping!
5
1464667951
this ginger crunch is fabulous!! my mum used to make this many many years ago, thank you!!!
5
Method
Preheat oven to 190°C bake. Line a 22cm x 28cm sponge roll tin with baking paper.
Cream Tararua Butter and Chelsea White Sugar together until light and fluffy. Sift Edmonds Standard Grade Flour, Edmonds Baking Powder and ginger into the creamed mixture and mix well. The mixture will be quite crumbly. Tip into the prepared tin and press down with the back of a spoon until you have a nice flat surface.
Bake for 25 - 30 minutes or until lightly golden. Pour the ginger icing over base while still hot, leave to set for half an hour, then cut into squares before it gets cold.
Ginger Icing : In a small saucepan combine Tararua Butter, Chelsea Icing Sugar, Chelsea Golden Syrup and ginger. Heat until butter is melted, stirring constantly.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
5
What did you think of this recipe?
Karen
I loved them, turned out amazing
5
Keva Mullins
Delicious, I've used this recipe for years!
5
Carol
Yummy,,, turned out beautiful
5
Trudy Adlam
Comes out best when you double the topping!
5
1464667951
this ginger crunch is fabulous!! my mum used to make this many many years ago, thank you!!!
5
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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
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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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