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Chelsea Ginger Crunch

Name: Chelsea Ginger Crunch
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: 125g butter, softened (or Olivani Spread); ½ cup Chelsea White Sugar (113g); 1 ½ cups Edmonds Standard Grade Flour (225g); 1 tsp Edmonds Baking Powder; 1 tsp ground ginger; Ginger Icing; 125g butter (or Olivani Spread); 1 ¼ cups Chelsea Icing Sugar (188g); 3 Tbsp Chelsea Golden Syrup; 4 tsp ground ginger

4.6

Preparation

20 mins

Bake

20 mins

Difficulty

Easy

Servings

This favourite ginger crunch slice will get your mouth watering every time. It's delicious.

Slices

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Ingredients
Method

Ingredients

125g butter, softened (or Olivani Spread)
½ cup Chelsea White Sugar (113g)
1 ½ cups Edmonds Standard Grade Flour (225g)
1 tsp Edmonds Baking Powder
1 tsp ground ginger

Ginger Icing

125g butter (or Olivani Spread)
1 ¼ cups Chelsea Icing Sugar (188g)
3 Tbsp Chelsea Golden Syrup
4 tsp ground ginger

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Icing Sugar

Icing sugar can also be...

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White Sugar

The uniform size of the...

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Reviews

169

What did you think of this recipe?

Anonymous baker 6 days ago

I love this recipe I use it all the time. Sometimes I put crystallized ginger on top of the icing

Liz 8 days ago

Very nice! Put about a teaspoon of golden syrup in the butter mix for the base. CHELSEA: Yum! Love this sweet addition Liz.

Bella 11 days ago

Great taste and easy for kids to make

Judy Field 19 days ago

I followed the recipe but used Chelsea's raw sugar and wholemeal flour instead of white, and also chopped up crystalised ginger and put in with the topping just for variety, and in my opinion, a slightly healthier version

Charlotte 19 days ago

Yummy 😋

Melissa about a month ago

It's amazing it was my first time making it

Josie 2 months ago

Amazi g, so easy

Shiree 2 months ago

The best ginger crunch recipe ever

Farida 3 months ago

Good 👍🏻

Cherie Gilbertson 3 months ago

Method

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.