Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
- 125g butter
- ½ cup Chelsea White Sugar
- 1 cup Chelsea Treacle
- ½ cup milk
- 3 cups flour
- 1 ¼ tsp baking soda
- 1 Tbsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- Chelsea Icing Sugar to dust
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Treacle
Like Golden Syrup, Treacle...
Reviews
5
What did you think of this recipe?
Pat Haggis
Loved this gingerbread, more ingredients than other recipes and includes treacle, tastier than golden syrup. This is my favourite. 😋👍
5
Kate Chandler
It was amazing and I have been making it so much. Absolutely delicious.
5
Jenni Croxford
Delicious gingerbread. Definitely keeping the Chelsea NZ site. Thank you.
5
Unknown
This is the recipe that was on the treacle tins about 20 years ago. Very tasty, but needs to be eaten quickly. I like it sliced and buttered.
4
Jemima Glaholm
Taste nice, but should have slightly less cooking time. I put it in the oven at 160.c and for 32 mins and the top was already getting burnt. Great recipe just needs less cooking time. Thx
4
Method
Preheat the oven to 160°C. Line a 23 cm square cake tin or small roasting dish with non-stick baking paper. Heat butter, Sugar & Treacle together in a saucepan until butter is just melted. Remove from heat, stir in milk. Cool slightly.
Sift dry ingredients into a bowl. Make a well in the centre and tip in liquid ingredients. Mix quickly. Don't over mix. Spread mixture in prepared cake tin and bake for 45 - 50 minutes until gingerbread has risen and a skewer inserted into the centre comes out clean.
Cool in the tin for 10 - 15 minutes before tipping out onto a cake rack.
Dust with Icing Sugar to serve.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Treacle
Like Golden Syrup, Treacle...
Reviews
5
What did you think of this recipe?
Pat Haggis
Loved this gingerbread, more ingredients than other recipes and includes treacle, tastier than golden syrup. This is my favourite. 😋👍
5
Kate Chandler
It was amazing and I have been making it so much. Absolutely delicious.
5
Jenni Croxford
Delicious gingerbread. Definitely keeping the Chelsea NZ site. Thank you.
5
Unknown
This is the recipe that was on the treacle tins about 20 years ago. Very tasty, but needs to be eaten quickly. I like it sliced and buttered.
4
Jemima Glaholm
Taste nice, but should have slightly less cooking time. I put it in the oven at 160.c and for 32 mins and the top was already getting burnt. Great recipe just needs less cooking time. Thx
4
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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)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
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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