Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
- 180g butter
- ½ cup Chelsea White Sugar
- ½ teaspoon vanilla essence
- 2 cups flour
- 1 teaspoon baking powder
- 200g sweetened condensed milk
- 60g butter
- 1 tablespoon Chelsea Golden Syrup
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
7
What did you think of this recipe?
Fiona
Too nice! I can not make this very often because it is too, too yummy. But a straightforward recipe that was enjoyed. I made it the day before which worked out well, as it was very soft and pudding-like. Overnight in the fridge let me slice it into neat pieces. It's quite sweet considering there is only 1/2 cup of sugar in the base. I would try 1/4 cup next time. I made mine with gluten free flour too, and it still came out lovely (a gluten-free baking flour mix - Edmond's).
5
Kit
Easy to make, although I don't have the right sized pan so I double the recipe. Who uses half a can of condensed milk anyway. People seem to love it, nothing but positive feedback when I make it.
5
mellissa
Its very easy to make and yum but I think the base is a bit dry but it is still delicious! :)
5
Elle
I think the ratio of base and filling was off, not enough caramel, probably needs a whole tin like other recipes specify.
2
Zoe
Super easy to make! Also very delicious
5
Yummy in my tummy
Delicious. Would recommend doubling caramel.
4
Callum Freebairn
delicious & decadent
5
Method
Beat butter and Chelsea White Sugar until pale and creamy, mix in vanilla, flour and baking powder and mix well. Reserve 1/4 of mixture for topping. Press mixture into a lined 28 x 18cm slice pan and refrigerate.
Preheat oven to 180 C.
Place condensed milk, butter and Chelsea Golden Syrup in a saucepan and heat until butter is melted. Cool in saucepan and then spread over base. Sprinkle with remaining shortcake mixture and bake for 25 - 30 minutes.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
White Sugar
The uniform size of the...
Reviews
7
What did you think of this recipe?
Fiona
Too nice! I can not make this very often because it is too, too yummy. But a straightforward recipe that was enjoyed. I made it the day before which worked out well, as it was very soft and pudding-like. Overnight in the fridge let me slice it into neat pieces. It's quite sweet considering there is only 1/2 cup of sugar in the base. I would try 1/4 cup next time. I made mine with gluten free flour too, and it still came out lovely (a gluten-free baking flour mix - Edmond's).
5
Kit
Easy to make, although I don't have the right sized pan so I double the recipe. Who uses half a can of condensed milk anyway. People seem to love it, nothing but positive feedback when I make it.
5
mellissa
Its very easy to make and yum but I think the base is a bit dry but it is still delicious! :)
5
Elle
I think the ratio of base and filling was off, not enough caramel, probably needs a whole tin like other recipes specify.
2
Zoe
Super easy to make! Also very delicious
5
Yummy in my tummy
Delicious. Would recommend doubling caramel.
4
Callum Freebairn
delicious & decadent
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- 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
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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