Chelsea

celebrating 130 years 1884-2014

Chelsea Ginger Crunch

  • Difficulty
  • Prep time 20 mins
  • Cooking time 20-25 minutes
  • Serves
Ingredients
    125g butter, softened
    1/2 cup Chelsea White Sugar
    1 1/2 cups flour
    1 tsp baking power
    1 tsp ground ginger

    Ginger Icing
    75g butter
    3/4 cup Chelsea Icing Sugar
    2 Tbsp Chelsea Golden Syrup
    3 tsp ground ginger
Method
    Preheat oven to 190°C.
    Cream butter and Sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture.
    Turn dough onto a lightly floured board. Knead well. Press dough into a greased 20 x 30 cm sponge roll tin.
    Bake for 20 – 25 minutes or until light brown.
    Pour ginger Icing over base while hot and cut into squares before it gets cold.

    Ginger Icing
    In a small saucepan combine butter, Icing Sugar, golden syrup and ginger. Heat until butter is melted, stirring constantly.

    Special thanks to the Edmonds Cookery Book for use of this Best Ever recipe

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