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?
Leash Unleash
This is delicious! ! But i do recommend that you put this in the refrigerator for a couple of hours once cool. Just so it firms up a bit then cut. It may have just been slightly still warm when I tried. But after being in the fridge for a couple of hours it's firm and super delicious! Easy to follow and can't wait to share these with others!
4
Unknown
So yummy !!
5
Nadia Wood
Fantastic yummy recipe. Made it just as recipe said and it was perfect! Leaving it to set in a sealed container after its cooled is a good idea. It was quite soft the first day
5
Jenna
So yummy
5
Christine
Too gooey. I would only use half the amount of condensed milk next time.
3
Kiri
After reading the reviews I thought I would mention depending on the dish you use, I followed the recipe and baked both the base and caramel together, set in fridge and the results were amazing.
5
Danielle
So easy to make and just like cafe bought.
5
Tessa
Love it! Best tan slice I've ever made. Easy, so worth the effort of making caramel.
5
Unknown
I think I had too much base and not enough caramel in mine!
4
Jessica
This is the BEST Tan Slice recipe ever, never fail and always eaten.
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?
Leash Unleash
This is delicious! ! But i do recommend that you put this in the refrigerator for a couple of hours once cool. Just so it firms up a bit then cut. It may have just been slightly still warm when I tried. But after being in the fridge for a couple of hours it's firm and super delicious! Easy to follow and can't wait to share these with others!
4
Unknown
So yummy !!
5
Nadia Wood
Fantastic yummy recipe. Made it just as recipe said and it was perfect! Leaving it to set in a sealed container after its cooled is a good idea. It was quite soft the first day
5
Jenna
So yummy
5
Christine
Too gooey. I would only use half the amount of condensed milk next time.
3
Kiri
After reading the reviews I thought I would mention depending on the dish you use, I followed the recipe and baked both the base and caramel together, set in fridge and the results were amazing.
5
Danielle
So easy to make and just like cafe bought.
5
Tessa
Love it! Best tan slice I've ever made. Easy, so worth the effort of making caramel.
5
Unknown
I think I had too much base and not enough caramel in mine!
4
Jessica
This is the BEST Tan Slice recipe ever, never fail and always eaten.
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
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To serve
- 2 bananas, sliced
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ingredients
- 125g butter, softened
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- 2 Tbsp hot Meadow Fresh Milk
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- 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
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- ½ cup cocoa powder
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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
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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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