Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
Base
- 1½ cups Edmonds Gluten Free Self Raising Flour
- ½ cup Chelsea Soft Brown Sugar
- 140g butter, melted
Caramel
- 395g can condensed milk
- 2 Tbsp Chelsea Golden Syrup
- 50g butter
Topping
- ½ cup gluten free shredded coconut
- 1 cup gluten free muesli (without dried fruit)
- ½ cup Chelsea Soft Brown Sugar
- 60g butter, melted
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
1
What did you think of this recipe?
Amanda Lagor
Tried this two nights ago, a bit time consuming and very sweet. I would like to try it again and swap topping for a bit of extra base and coconut mixed and crumbled over the top.
3
Method
Pre-heat oven to 175 degrees. Line the base of a slice tin with baking paper.
Base : Combine the Edmonds Gluten Free Self Raising Flour, and Chelsea Soft Brown Sugar in a bowl. Next add the melted Tararua Butter and mix well. Press mixture evenly into the tin - to form a base. Bake for 10-12 minutes until pale golden and just set.
Caramel : Pour the condensed milk, Chelsea Golden Syrup and Tararua Butter into a pot and heat over a medium heat on the stove. Stir until golden and thickened. Set aside to cool for 5 minutes while making the topping.
Topping : Combine coconut, gluten free cereal, Chelsea Soft Brown Sugar and Tararua Butter and stir well.
Pour the caramel over the slice base and carefully spread over topping mixture pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling.
Set aside to cool before cutting into slices. I found putting it in a container, in the fridge was a great way to store it. It won't go so hard that you can't eat it, and it will keep for a long time.
Recipe courtesy of Happy Mum Happy Child.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
Reviews
1
What did you think of this recipe?
Amanda Lagor
Tried this two nights ago, a bit time consuming and very sweet. I would like to try it again and swap topping for a bit of extra base and coconut mixed and crumbled over the top.
3
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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
- 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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