Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).
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Reviews
141
What did you think of this recipe?
Jill
This is indulgent, found it needed extra time baking, another 10mins
5
Sherry Harrison
Is a great delicious recipe and loved by all. Very easy to make as well.
5
Unknown
Just made this and it is such gooey deliciousness in my mouth!!
5
Maria Boyd
Have made this recipe many times. It's always a crowd pleaser.
5
Lollies4u777
This recipe was sooo delicous!Made my mouth water in vain as I made it!
5
1619226914
I only just took it out of the oven. Smells AMAZING!!!. Just a little concerned that the caramel hasn't set inside it even though the top was golden brown. Excited to try it though!!
5
1521412740
BEST RECIPE EVERRRRRRRRR!!!!!!I'm serious....it is delicious, my family cheer every time I say I'm going to make it:-)
5
Leanne Allen
Excellent slice, family absolutely love it.
5
R Price
Loved it and so did the family.
5
Jenny Thomson7828624
Delicious! The only bad thing about it is that you just keep going back for more!!
Pre-heat oven to 175°C conventional bake, or 155°C fan bake. Line the base of a 19cm x 30cm slice tin with baking paper.
Base Combine the Edmonds Standard Grade Flour, Edmonds Baking Powder and Chelsea Soft Brown Sugar in a bowl, add the melted Tararua Butter and stir well until combined, then press mixture evenly into the prepared tin to form a base. Bake for 10-12 minutes until pale golden and just set.
Caramel Melt together the condensed milk, Chelsea Golden Syrup and Tararua Butter in a saucepan over low-medium heat, stirring until golden and thickened (watch the bottom doesn't burn). Set aside to cool for 5 minutes while making the topping.
Topping Combine coconut, oats, Chelsea Soft Brown Sugar and Tararua Butter and stir well.
Pour the caramel over the par-baked base. Then 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.
Additional tips
Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).
This is indulgent, found it needed extra time baking, another 10mins
5
Sherry Harrison
Is a great delicious recipe and loved by all. Very easy to make as well.
5
Unknown
Just made this and it is such gooey deliciousness in my mouth!!
5
Maria Boyd
Have made this recipe many times. It's always a crowd pleaser.
5
Lollies4u777
This recipe was sooo delicous!Made my mouth water in vain as I made it!
5
1619226914
I only just took it out of the oven. Smells AMAZING!!!. Just a little concerned that the caramel hasn't set inside it even though the top was golden brown. Excited to try it though!!
5
1521412740
BEST RECIPE EVERRRRRRRRR!!!!!!I'm serious....it is delicious, my family cheer every time I say I'm going to make it:-)
5
Leanne Allen
Excellent slice, family absolutely love it.
5
R Price
Loved it and so did the family.
5
Jenny Thomson7828624
Delicious! The only bad thing about it is that you just keep going back for more!!