Golden Syrup
Chelsea Golden Syrup in the...
Details page sections
Desserts
Gingersnaps with Raspberry Mousse
3 hours
12 mins
Easy
4
Keep my screen awake
- Ingredients
- Method
Ingredients
- Melted butter, for greasing
- 300g frozen raspberries, thawed
- 250g pkt pink and white marshmallows
- 2 tsp gelatine
- 1 cup whipped cream
- Extra 30g butter
- 1 tbsp Chelsea Golden Syrup
- 2 tbsp Chelsea Soft Brown Sugar
- 2 tbsp plain flour
- 1 tsp ground ginger
- 1 tbsp Chelsea Icing Sugar, for dusting
- Fresh raspberries, to serve (optional)
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Icing Sugar
Icing sugar can also be...
Reviews
What did you think of this recipe?
Method
Grease a 20cm square cake tin with melted butter. Line with baking paper. Put raspberries and ¼ cup water in a food processor and process until a smooth puree forms. Transfer mixture to a fine sieve over a bowl. Stir puree to pass through sieve. Discard seeds. Transfer to a small saucepan over a medium heat. Add marshmallows and cook, stirring, for 5 mins or until marshmallows have dissolved. Remove from heat.
Combine gelatine and 2 tablespoons of water in a microwave jug. Stand for 5 mins or until gelatine has softened. Microwave on high/100% for 30 seconds or until gelatine is dissolved. Set aside to cool for 5 mins. Fold mixture into raspberry mixture. Stir in cream and pour into prepared tin. Cover and refrigerate for at least 3 hrs or until set.
Preheat oven to 180°C conventional (or 160°C fan-forced). Line 2 oven trays with baking paper. Put butter, Chelsea Golden Syrup and Chelsea Soft Brown Sugar in a small saucepan over a low heat. Cook, stirring, until butter and sugar are combined. Remove from heat. Stir in flour and ginger.
Spoon teaspoons-full of mixture onto prepared trays, allowing for spreading (you'll have enough to make about 12 biscuits). Bake for 10-12 mins or until golden. Cool on trays until crisp.
Turn out mousse. Using a 6cm round cutter, cut out 8 rounds from mousse. Put 1 mousse round on each of 4 biscuits. Add another biscuit on top of each, then a round. Dust with Chelsea Icing Sugar
Top with raspberries, if desired. Serve.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
Icing Sugar
Icing sugar can also be...
Reviews
What did you think of this recipe?
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?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt