Golden Syrup
Chelsea Golden Syrup in the...
Details page sections
Biscuits
La Tour Eiffel
1 hours
10 mins
20 mins
Moderate
10
Recipe by Jeff. Episode 5.
Keep my screen awake
- Ingredients
- Method
Ingredients
Gingerbread
- 375g unsalted butter
- 300g Chelsea Dark Cane Sugar
- 100g Chelsea Golden Syrup
- 50g Chelsea Blackstrap Molasses
- 900g flour
- 1 tbsp baking soda
- 2 tbsp Lebkuchengewürz spice
- ½ tsp salt
Caramel
- 1 cup Chelsea White Sugar
Royal icing
- 2 egg whites
- 2 ½ cups Chelsea Pure Decorating Icing Sugar
Buttercream
- 125g butter
- 2 cups Chelsea Icing Sugar
- Vanilla essence
- Cinnamon
Florentine
- 1 tin sweetened condensed milk
- ½ cup slivered almonds
- ½ cup glace cherries
- 2 tbsp glace ginger
- ½ cup desiccated coconut
- ½ cup dried peaches
- 250g dark chocolate
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Easypour Molasses
Delicious and full...
Reviews
1
What did you think of this recipe?
Julie
I would love to go to the Eiffel tower and i think Jeff did a very good job on making the Eiffel tower.
5
Method
Preheat oven to 180°C. Gingerbread
Melt butter, Chelsea Dark Cane Sugar, Chelsea Golden Syrup and Chelsea Blackstrap Molasses. Fold in dry ingredients to form a stiff dough. Roll out to 2 to 3 mm sheets between two pieces of baking paper. Leave it on the bottom one to bake.
Pre-cut pieces and bake for around 9 min at 180°C, turning in oven halfway through cooking.
Recut as soon as it comes out of the oven before it cools.
Caramel : Add a small amount of water to Chelsea White Sugar in a pot and bring to boil. Stir regularly to prevent from sticking to the pot or burning.
Royal Icing : Mix the egg whites with Chelsea Pure Decorating Icing Sugar in a mixer to a smooth consistency.
Buttercream : Beat butter, Chelsea Icing Sugar and vanilla essence together; add cinnamon to taste.
Florentine : Mix all ingredients, minus the chocolate. Spread/shape and bake for 10 minutes or until cooked.
Once baked, set aside to cool. Coat the backs with chocolate once cooled.
How to assemble: : Use the caramel to glue the pieces together and pipe on the royal icing.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Dark Cane Sugar
A moist, dark brown sugar...
Easypour Molasses
Delicious and full...
Reviews
1
What did you think of this recipe?
Julie
I would love to go to the Eiffel tower and i think Jeff did a very good job on making the Eiffel tower.
5
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