By Chelsea Sugar
Page views: 632197This favourite ginger crunch slice will get your mouth watering every time!
115 reviews
125g Tararua Butter, softened
1/2 cup Chelsea White Sugar (113g)
1 1/2 cups Edmonds Standard Grade Flour (225g)
1 tsp Edmonds Baking Powder
1 tsp ground ginger
Ginger Icing
125g Tararua Butter
1 1/4 cups Chelsea Icing Sugar (188g)
3 Tbsp Chelsea Golden Syrup
4 tsp ground ginger
Preheat oven to 190°C conventional. Grease an 18cm x 28cm slice tin and line with baking paper.
Cream Tararua Butter and Chelsea White Sugar until light and fluffy. Sift Edmonds Standard Grade Flour, Edmonds Baking Powder and ginger into creamed mixture and mix well (dough will be quite crumbly).
Press dough into prepared tin. Bake for 20–25 minutes, or until light brown.
Pour ginger icing over base while hot. Allow to cool a little, then slice into squares while still warm.
Ginger Icing
In a small saucepan on medium-low, combine Tararua Butter, Chelsea Icing Sugar, Chelsea Golden Syrup and ginger. Heat until butter is melted and mixture is smooth, stirring constantly.
Note: recipe updated August 2022 to include slightly thicker icing layer.
This is my go to easy recipe, I swap normal flour for buckwheat and it works well! I like the old recipe for the icing, can you please post it again, I can’t fully remember it. Thank you
Tastes great but do recommend adding a tablespoon milk to the base as it’s to crumbly from the flour!
So this recipe IS ABSOLUTELY CRAP! I DON'T CARE WHAT YOUR EXCUSE IS BUT I WILL NEVER HEAR ME NEVER USE CHELSEA AGAIN !
This recipe is great, I've made it a bunch of times and never failed. I like mine with a bit more ginger and golden syrup for a real chewy icing.
I bake mine in a smaller tin for a thicker base and icing
Great recipe. Made it so many times. Delicious. The base is very crumbly but u just have to press it into the tin well. There is a perfect amount of icing, don't know what some people r talking about. It's also really easy for kids to make. I'm 13 now but I first made this years ago
Great recipe. Made it so many times. Delicious. The base is very crumbly but u just have to press it into the tin well. There is a perfect amount of icing, don't know what some people r talking about. It's also really easy for kids to make. I'm 13 now but I first made this years ago
Will never make this ever again, taste like its made for old people, will not try it out, will not trust this website again, disappointment to me and my family of kids
The icing isn't enough and too much ginger. The base ended up too crunchy. Next time i Will try less flour in the base and less ginger in the icing
This cake I’ve been making for years—— delicious!!
If the bottom of the slice is too thin, try using a smaller tin,
Delicious recipe, I added 1/2 tsp of beef oxo and it really elevated the icing. I highly recommend pan frying the flour before making the dough, gives it a good smoky flavour.
Delicious recipe, I added 1/2 tsp of beef oxo and it really elevated the icing. I highly recommend pan frying the flour before making the dough, gives it a good smoky flavour.
Icing is way to thin but taste GREAT!!! Will have to double the icing recipe next time. Have not tried it yet but will tomorrow.
It's great , but I did find the mixture to be very crumbly and had to resort to adding a small amount of liquid.
Doubled the icing mixture as others suggest, and am pleased I did as it would not have been enough otherwise.
All and all though, a very nice slice.
Yum :)
The flour to butter ratio is wrong for the base. You either need less flour or more butter. Icing was a bit skimpy as well.
Mixture was very dry. I added a few splashes of water to moisten it up. And you need to double the icing or it is not enough.
Overall pretty yum
As soon as the cake went into my mouth....heaven. The ginger flavour brought back memories of mums Saturday baking on the farm back in the 60's. I have her original Edmonds cook book, a Cadbury kitchen quick weigh and a Chelsea 6lb sugar bag that for some reason got left at the back of her pantry!
I made this GF by swapping the type of flour mix, plus dairy free by substituting coconut oil for the butter... Now I'm waiting for it to cool! I tried both components seperately & they were good, I KNOW the combo is gonna be GOOD. I would, however suggest at least doubling the amount of icing as it barely covered the base! The base also didn't fill the try or it would have been too thin... I will be making this again, but personally I'd double the base and triple the icing... Maybe even quadruple it for a nice thick topping. One star deducted only because of the odd amounts... You needed to try the recipe beforr posting! Ta Chelsea & Edmonds, nice teamwork.
It tastes so good! But I had to double everything because I have a big family and the icing wasn't enough to cover it all so I made another batch for the icing and it was perfect! taste is perfect.
I had to double the ingredients plus double the topping otherwise too thin turned out perfect and topping set good made to give as xmas goodies very yummy
Easy to make and delicious, couldn't knead because flour mixture was too crumbly but end result for base was good
Love it. Kids were so mad that they had to bring it to school. I had to make another batch for them and they devoured it.
Base was too dry and crumbly - too much flour to butter ratio. Also the ginger icing needs to be double the amount to even cover it ...consider triple if you are wanting a thick icing base! Flavour is great but this recipe fails on ratios.
This is a great recipe because it tastes good, it's easy to make and it's fun baking. I definitely give it 100 out of 100.
:-)
Too much flour for the amount of butter. The second time I used only one cup of flour instead of 1.5 cups. The topping was not quite enough, so I doubled it for the second time. Taste is perfect.
I would double the base and icing as even in the correct size pan it’s pretty thin. Also I’d cook it at a slightly lower temp, say 180.
This was super yummy, but had to double the ginger icing recipe because it wasn't enough to spread over the whole tin. I am 12 and I found it really easy to make!
Very yummy, but we did have to add more butter into the flour mixture as it was too crumbly but turned out well!
Grew up with slice and so happy to make it for my family, Tasty ginger and shortbread go together so well.
Easy and simple to follow. The whole family enjoyed it
I accidentally added 1 tsp of Cinnamon (I added 2 tsp of ginger as well) into the sauce, but honestly, it was really good, it made it slightly sweeter and balanced instead of being overpowered with ginger, whilst still tasting like ginger crunch.
I agree with other reviews, absolutely the best ginger crunch but definitely recommend you add more icing sugar to the icing otherwise it is too runny, (1 cup minimum) I also cooked the base for less at 180c for 20 mins so it wasn’t so hard and crunchy. Everyone has raved about it.
Delicious recipe, would advise adding more ginger if you like a spicier taste. A much loved ginger crunch!
Absolutely delicious. However the icing needs doubling for a decent thickness.
The best so good
Delicious!
My go to recipe when I’m craving something sweet and crunchy and full of flavour. I double the recipe and bake the base for 35 minutes. A never fail recipe and a favourite in my household.
I put chicken into this recipe as a little flavour enhancer. My 6 month old didnt like it too much but my cat and I thought it was delicious! Great recipe!
This was a great recipe and the whole family enjoyed it, I would advise adding slightly more icing but it may depend the size of the pan.
Very easy and yummy! ❤️
Ohh Yummo with spicy taste. Friends & family loved this. Thanks mum!
Never fails and super yum. Definitely recommend this ginger crunch.
Just love this recipe, hubby took some to work for his mates the first time I made it! Consider doubling the recipe for a larger tin. Very simple but delicious!
My family always love it when i make this recipe. I often make a batch and a half to get the right size for a full baking tray. One of my favourites and so easy to make
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