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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

183

What did you think of this recipe?

Willow shalders

This recipe was very good to use it was super clear and easy to read

Phyllis

I made this ginger crunch recipe today. It's great. Perfect balance/ratio of base to icing. Based on some of the other reviews, I did add an extra 1/2 teaspoon on ginger to the base if you like it real gingerie. Another time instead of adding that extra 1/2 teaspoon of ginger, I may add some chopped crystalised ginger to the icing..

Nuch

Wow…perfect recipe my family says nice taste. Thank you for sharing 😊

Masy

Perfect recipe, make it over and over. Family love it. Bake it in 20cm square tin so base and icing are equal height… yum.

Trixie Vosseler

Make this recipe regularly as exceptionally good, always enjoyed by all

Liz

Good base recipe, but make less icing, as don't need as much as this says, just cut back each ingredients for icing to two thirds.

Brenda McCartney

Delicious

Anonymous

The base is great, but the icing is awfully sweet.

Angela

I love this recipe

Anonymous

I added maple syrup instead of golden syrup for the icing and it was bubbly on top. It still tasted great though. Thanks for sharing this recipe!

Method

Preheat oven to 190°C conventional. Grease an 18cm x 28cm slice tin and line with baking paper.

Cream butter and Chelsea White Sugar until light and fluffy. Sift flour, 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 butter, Chelsea Icing Sugar, Chelsea Golden Syrup and ginger. Heat until butter is melted and mixture is smooth, stirring constantly.