Chelsea Ginger Crunch
By Chelsea SugarThis favourite ginger crunch slice will get your mouth watering every time. It's delicious.8 servings
Prep time 20 mins
Cooking time 20 mins
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
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.
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