Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
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
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
140
What did you think of this recipe?
Emily
Really yummy and sweet! Love it! Maybe a little less flour though.
4
Leearna McBride
Love this recipe. A childhood favorite
5
Cherie
Im totally a fan of this recipe. I omit the choc chips. Works wonderfully gluten free. Always get tons of rave reviews from friends and family.
5
Barbara
4
Nzbaker
Great recipe, very indulgent but super yum and easy to make!
5
Karen Macleod
This recipe doesn’t make sense. I think step 5 should be higher up
3
Viv Biddles
Amazing
5
Pearl
It was so easy and fun for the first time doing this. I would definitely do this again.
5
Bilie
Always the best recipe
5
Tamsin
Great easy recipe
5
Method
Preheat oven to 180°C conventional / 160°C fan bake. Line a 23cm square tin with baking paper.
Cream butter and Chelsea White Sugar until pale and fluffy. Beat in vanilla. Add Edmonds Standard Grade Flour and Edmonds Baking Powder and mix until well combined (mixture will be quite crumbly). Make caramel (see step 5).
Press two thirds of the base mixture evenly into prepared tin. Pour caramel over the top. Mix the remaining base mixture with the chocolate chips and crumble over the caramel.
Bake slice for 20-25 minutes, until pale golden and cooked through.
Caramel
Combine all ingredients in a small saucepan and heat, stirring, until melted together and thickened (6-8 minutes).
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
White Sugar
The uniform size of the...
Reviews
140
What did you think of this recipe?
Emily
Really yummy and sweet! Love it! Maybe a little less flour though.
4
Leearna McBride
Love this recipe. A childhood favorite
5
Cherie
Im totally a fan of this recipe. I omit the choc chips. Works wonderfully gluten free. Always get tons of rave reviews from friends and family.
5
Barbara
4
Nzbaker
Great recipe, very indulgent but super yum and easy to make!
5
Karen Macleod
This recipe doesn’t make sense. I think step 5 should be higher up
3
Viv Biddles
Amazing
5
Pearl
It was so easy and fun for the first time doing this. I would definitely do this again.
5
Bilie
Always the best recipe
5
Tamsin
Great easy recipe
5
You May Like These
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
- 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
ingredients
- 125g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 egg
- 1 cup flour
- ½ tsp baking powder
- ½ cup coconut
- 1 cup crushed Weetbix
ingredients
Base
- 1 pkt of plain biscults eg. Milk Arrowroot or Vanilla wine (I used Vanilla wine)
- 125g melted butter
- 1 can of sweetened condensed milk
Caramel
- 3 Tablespoons Chelsea Golden Syrup
- 1 can of sweetened condensed milk
- Chocolate for melting and drizzling on top
learn about baking
How to Choose SugarFor Baking?
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