Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
- 2 cups Chelsea White Sugar
- 2 tsp cocoa
- 25g butter
- ½ cup milk
- 1 Tbsp Chelsea Golden Syrup
- ¼ tsp of vanilla essence
- ½ cup chopped pistachios
- ½ cup chopped cranberries
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
1
What did you think of this recipe?
Unknown
I am definetly going to make it for Christmas
5
Method
Put everything except vanilla, pistachio and cranberries into a pot, stir over low heat until butter and sugar is dissolved.
Increase heat and boil for 4-5 minutes until soft ball stage, about 120°C on a sugar thermometer.
Take off heat and let sit for 5-10 minutes.
Add vanilla and beat until thick.
Stir in fruit and nuts and put into buttered dish to set.
Score the top and break into pieces when cold.
From the TV show Chelsea New Zealand's Hottest Home Baker.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
White Sugar
The uniform size of the...
Reviews
1
What did you think of this recipe?
Unknown
I am definetly going to make it for Christmas
5
ingredients
- 1 cup Chelsea Icing Sugar
- 2¼ cups plain flour
- ¾ cup pistachio kernels, finely chopped (plus extra to sprinkle on unbaked cookies)
- ½ cup cornflour or rice flour
- 250g butter, softened
- Finely grated zest of 1 lemon
- 2 tsp lemon juice
- 2 tsp vanilla bean paste
- Extra flour, to dust
- Extra Chelsea Icing Sugar, to dust
ingredients
Chewy ANZAC & Pistachio Base
- 1 cup (120g) wholegrain rolled oats
- ¾ cup (105g) plain flour
- ½ cup (85g) naked (uncrystallised) candied ginger, roughly chopped
- ½ cup (70g) shelled & unsalted pistachios, roughly chopped
- ½ cup (80g) dried sour cherries, roughly chopped (or substitute with dried cranberries)
- ¼ tsp baking soda
- 150g salted butter, diced
- ⅓ cup (80g) Chelsea Soft Brown Sugar, lightly packed
- ⅓ cup (80g) Chelsea Dark Cane Sugar, lightly packed
- ¼ cup (60ml) Chelsea Golden Syrup
- 2 tsp finely grated fresh ginger
- ½ tsp fine salt
Salted Chocolate Truffle Topping
- 200g 62% cacao dark chocolate, roughly chopped
- 200ml cream
- ⅛ tsp ground cinnamon (optional)
- 30g salted butter, softened
- ½ tsp flaky sea salt
- 1 Tbsp Dutch-processed cocoa powder, for dusting (optional)
learn about baking
How to Choose SugarFor Baking?
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