Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
- 200g butter (or Olivani Spread)
- 5 Tbsp Chelsea Golden Syrup
- 3 ½ cups flour
- 1 tsp baking soda
- 1 Tbsp ground ginger
- 1 ½ cups Chelsea White Sugar
- 1 egg, beaten
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
28
What did you think of this recipe?
elijah
good very good
5
Joan
If baked a bit too long they get very hard, still perfect for dunking!
5
NOT TELLING!
absolutely delicious .fluffy in the inside and crunchy on the outside! i make these every day.
5
Unknown
YUMMMMMMM
5
Valerie Olsen
After reading other reviews. I ended up doubling the ginger and eggs I put 2 1/2 tsps ginger and 2 eggs. I also put maple syrup instead of golden syrup. My kids think they are yummo. And I agree very yum glad I made changes..
3
Alison
Yes - as below, crumbly and unable to roll into balls.
2
Nathan
Tried this recipe, there is not enough ginger flavour and it’s very crumbly so it’s hard to roll into balls. Next time I’m going to double the ginger, add some all spice and cardamom for flavour. I’m also going to try 2 eggs instead of on to help with the crumbly ness. If anyone gets a chance to try my recipe edits please let me know how you got on.
2
Karen
Absolutely love these biscuits,the flavour was like hmm perfect and tastes like the Griffin's biscuits
5
Angela
I followed the recipe as suggested but although very crunchy the ginger flavour was extremely mild. Could barely taste it.
3
Angela
The recipe needs double the amount of ground ginger.
3
Method
Preheat oven to 180°C bake. Lightly grease two oven trays.
Measure butter and golden syrup into a saucepan. Heat until almost boiling. Remove from heat. Sift flour, baking soda & ginger into a large mixing bowl and stir in sugar. Make a well in the centre, pour in the beaten egg first and then the melted butter and syrup.
Roll biscuit mixture into walnut sized balls. Place on oven trays and press balls flat. Allow room for spreading. Bake for approximately 15 - 20 minutes or until biscuits are a deep golden brown.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
White Sugar
The uniform size of the...
Reviews
28
What did you think of this recipe?
elijah
good very good
5
Joan
If baked a bit too long they get very hard, still perfect for dunking!
5
NOT TELLING!
absolutely delicious .fluffy in the inside and crunchy on the outside! i make these every day.
5
Unknown
YUMMMMMMM
5
Valerie Olsen
After reading other reviews. I ended up doubling the ginger and eggs I put 2 1/2 tsps ginger and 2 eggs. I also put maple syrup instead of golden syrup. My kids think they are yummo. And I agree very yum glad I made changes..
3
Alison
Yes - as below, crumbly and unable to roll into balls.
2
Nathan
Tried this recipe, there is not enough ginger flavour and it’s very crumbly so it’s hard to roll into balls. Next time I’m going to double the ginger, add some all spice and cardamom for flavour. I’m also going to try 2 eggs instead of on to help with the crumbly ness. If anyone gets a chance to try my recipe edits please let me know how you got on.
2
Karen
Absolutely love these biscuits,the flavour was like hmm perfect and tastes like the Griffin's biscuits
5
Angela
I followed the recipe as suggested but although very crunchy the ginger flavour was extremely mild. Could barely taste it.
3
Angela
The recipe needs double the amount of ground ginger.
3
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learn about baking
How to Choose SugarFor Baking?
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