White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 2 ½ Weet-Bix, crushed
- 1 cup coconut
- 1 tsp Edmonds Baking Powder
- 150 grams butter (or Olivani Spread)
- 1 cup Edmonds Standard Grade Flour
- ¾ cup Chelsea White Sugar
- 1 heaped Tbsp cocoa
- Additional coconut to sprinkle on top
Chelsea Products in Recipe
Reviews
76
What did you think of this recipe?
no name
its good, but it looks kind of dry. we did exactly what the recipe told us to do and it's not looking brown like chocolate 😐
3
Ceals
Love it so easy and fast to make
5
Dorothy Comerford
I have used this recipe many times and a huge favourite with everyone - never lasts very long in this house
5
Ellie L
SO AWSOME!!!!!
5
Linda
Family favourite.
5
Jamal.
4
Bonita Taylor
Love it. So yummy. Brought back lovely memories of my childhood.
5
skibidi toilet
niiicccceeee
5
Sandra Green
Simple & exactly what I was looking for the way mum used to make it.
5
Karen
Love this recipe. I ice it while it is hot with a thick icing. Yum
5
Method
Preheat oven to 180°C.
In a bowl mix together all dry ingredients.
Melt Tararua Butter and add to the dry ingredients.
Mix well and press into a greased tin.
Bake for approx 10-15 minutes.
When cool ice with chocolate icing and sprinkle with additional coconut.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
76
What did you think of this recipe?
no name
its good, but it looks kind of dry. we did exactly what the recipe told us to do and it's not looking brown like chocolate 😐
3
Ceals
Love it so easy and fast to make
5
Dorothy Comerford
I have used this recipe many times and a huge favourite with everyone - never lasts very long in this house
5
Ellie L
SO AWSOME!!!!!
5
Linda
Family favourite.
5
Jamal.
4
Bonita Taylor
Love it. So yummy. Brought back lovely memories of my childhood.
5
skibidi toilet
niiicccceeee
5
Sandra Green
Simple & exactly what I was looking for the way mum used to make it.
5
Karen
Love this recipe. I ice it while it is hot with a thick icing. Yum
5
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ingredients
- 250g butter (or Olivani Spread)
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 4 Weetbix, crushed
- 1 cup Edmonds Standard Grade Flour (150g)
- ½ cup Chelsea White Sugar (113g)
- 1 Tbsp cocoa powder
- 1 tsp Edmonds Baking Powder
- 150g butter, melted (or Olivani Spread)
- ½ tsp vanilla essence
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- ½ cup desiccated coconut (50g) + extra to decorate
- 4 tsp cocoa powder
- 25g butter, cubed (or Olivani Spread)
- 2 Tbsp boiling water
ingredients
- 200g butter (or Olivani Spread)
- ¾ cup cocoa
- 4 eggs
- 2 cups Chelsea White Sugar
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
ingredients
BASE
- 100g butter (or Olivani Spread)
- ½ cup Chelsea Soft Brown Sugar (100g)
- ½ cup Edmonds Self Raising Flour (75g)
- ½ cup Edmonds Standard Grade Flour (75g)
- ⅔ cup desiccated coconut (67g)
FILLING
- 100g butter (or Olivani Spread)
- ⅓ cup Chelsea Soft Brown Sugar (67g)
- 2 Tbsp Chelsea Golden Syrup
- 400g can sweetened condensed milk
TOPPING
- 180g dark or milk chocolate
- 1 Tbsp vegetable oil
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
ingredients
- ½ cup Chelsea Caster Sugar (113g)
- 100g butter (or Olivani Spread)
- 1 egg
- 2 Tbsp cocoa powder
- ½ tsp vanilla essence
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 2 Tbsp cocoa powder
- 1 Tbsp butter, softened (or Olivani Spread)
- 2-3 Tbsp boiling water
ingredients
- 200g butter, softened (or Olivani Spread)
- ½ cup Chelsea White Sugar (113g)
- ½ tsp vanilla essence
- 2 cups Edmonds Standard Grade Flour (300g)
- 1 tsp Edmonds Baking Powder
- ½ cup chocolate chips (100g)
Caramel
- 395g tin sweetened condensed milk
- 100g butter (or Olivani Spread)
- 2 Tbsp Chelsea Golden Syrup
ingredients
- 1 cup dates, chopped
- 3 Tbsp melted butter (or Olivani Spread)
- 1 tsp baking powder
- 4 weetbix, crushed
- 1 cup Chelsea White Sugar
- 1 egg, beaten
- 1 cup self raising flour
- 1 cup boiling water
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- 2 tsp baking soda
- 115g butter, softened
- 2 cups boiling water
- 2 eggs
- 2 cups self raising flour
ingredients
- 6 Weet-Bix (Crushed)
- 1 ½ cups Chelsea White Sugar
- 2 cups sultanas
- 600 mls milk
- 3 cups self raising flour
learn about baking
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