Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
- 200g butter, softened
- ½ cup Chelsea White Sugar (113g)
- ½ tsp vanilla essence
- 2 cups Edmonds Standard Grade Flour (300g)
- 1 tsp Edmonds Baking Powder
- ½ cup chocolate chips (100g)
Caramel
- 395g tin sweetened condensed milk
- 100g butter
- 2 Tbsp Chelsea Golden Syrup
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
107
What did you think of this recipe?
Leo
cool
5
Sandra McDonald
Made this last night - a great hit with the grandchildren today. Will make it in swiss roll tin next time which would give a thinner base, as the 23cm square tin did not allow the bottom to cook as well as I would have liked. I added a good handful of cornflakes to the topping and it gave it a nice crunch.
4
Linda
The instructions need to be refined. The base needs to be chilled and the caramel mixture needs to be cooled before putting on the base. Otherwise it turns out as another slice altogether. I call it Wicked Slice and I really liked it!
3
Sunny
Super easy and tastes great.
5
Jen L
A really easy recipe to follow. I also put the base in the fridge while making the caramel and waited for it to cool a bit before pouring on tge base to bake. I put the slice in the fridge to help set once cooled enough. Very nice slice with shortbread crumb on top.
5
Jen
Loves this recipe. Quick easy never fail
5
Baker39
This is the easiest best tan slice recipe I've made. Works every time.
5
Unknown
This was perfect, just as I remember it from my childhood!
5
molly
YUMMY
5
Megs
Awesome awesome awesome
5
Method
Preheat oven to 180°C conventional / 160°C fan bake. Line a 23cm square tin with baking paper.
Cream Tararua Butter and Chelsea White Sugar until pale and fluffy. Beat in vanilla. Add Edmonds Standard Grade Flour and Edmonds Baking Powder and mix until well combined (mixture will be quite crumbly).
Press two thirds of the mixture evenly into prepared tin. Pour over the caramel. Mix the remaining base mixture with the chocolate chips and crumble over the caramel.
Bake slice for 20-25 minutes, until pale golden and cooked through.
Caramel
Combine all ingredients in a small saucepan and heat, stirring, until melted together and thickened (6-8 minutes).
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
White Sugar
The uniform size of the...
Reviews
107
What did you think of this recipe?
Leo
cool
5
Sandra McDonald
Made this last night - a great hit with the grandchildren today. Will make it in swiss roll tin next time which would give a thinner base, as the 23cm square tin did not allow the bottom to cook as well as I would have liked. I added a good handful of cornflakes to the topping and it gave it a nice crunch.
4
Linda
The instructions need to be refined. The base needs to be chilled and the caramel mixture needs to be cooled before putting on the base. Otherwise it turns out as another slice altogether. I call it Wicked Slice and I really liked it!
3
Sunny
Super easy and tastes great.
5
Jen L
A really easy recipe to follow. I also put the base in the fridge while making the caramel and waited for it to cool a bit before pouring on tge base to bake. I put the slice in the fridge to help set once cooled enough. Very nice slice with shortbread crumb on top.
5
Jen
Loves this recipe. Quick easy never fail
5
Baker39
This is the easiest best tan slice recipe I've made. Works every time.
5
Unknown
This was perfect, just as I remember it from my childhood!
5
molly
YUMMY
5
Megs
Awesome awesome awesome
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
- 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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