By Chelsea Sugar![Chelsea Ginger Crunch]()
Page views: 423172This favourite ginger crunch slice will get your mouth watering every time. It's delicious.
62 reviews
125g Tararua Butter, softened
1/2 cup Chelsea White Sugar
1 1/2 cups Edmonds Standard Grade Flour
1 tsp Edmonds Baking Powder
1 tsp ground ginger
Ginger Icing
75g Tararua Butter
3/4 cup Chelsea Icing Sugar
2 Tbsp Chelsea Golden Syrup
3 tsp ground ginger
Preheat oven to 190°C.
Cream Tararua Butter and Chelsea White Sugar until light and fluffy. Sift Edmonds Standard Grade Flour, Edmonds 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 Tararua Butter, Chelsea Icing Sugar, Chelsea 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
:-)
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
1 of 1,000 prizes of 2 x 2018 Chelsea Recipe Calendars
One for you and one to gift!
Full competition details and T&Cs at chelsea.co.nz/2018calendar
Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations.
or
Biscuits
Cakes
Cupcakes
Scones
Desserts
Icing
Jams
Sauces
Savoury
Reviews
Average Rating