Chelsea Ginger Crunch
By Chelsea SugarThis favourite ginger crunch slice will get your mouth watering every time!12 servings
Prep time 20 mins
Cooking time 20 mins
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
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.
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.