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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

188

What did you think of this recipe?

Jude

My grandma made this ginger crunch. It was so good and I really really really really wanna make it again. It's so much fun and it tastes so so good.

Vanita

My favourite recipe, childhood memories. I like mine a little spicy, so use actad more ginger!

Sammi

So simple and easy to do and residents love it

Sandy

Delicious recipe, I added 1/2 tsp of beef oxo and it really elevated the icing. I highly recommend pan frying the flour before making the dough, gives it a good smoky flavour.

Unknown

NULL

Samantha

A really yummy recipe for mothers day or just a snack!

madeline stephens

outstanding

Kellie

Lovely easy recipe, but I doubled the icing as I found it to thin .

Ian

As soon as the cake went into my mouth....heaven. The ginger flavour brought back memories of mums Saturday baking on the farm back in the 60's. I have her original Edmonds cook book, a Cadbury kitchen quick weigh and a Chelsea 6lb sugar bag that for some reason got left at the back of her pantry!

Aya

Wow, how is this ginger crunch really true. It's just delicious.

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.