Golden Syrup
Chelsea Golden Syrup in the...
- Ingredients
- Method
Ingredients
- 200g butter
- 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
20
What did you think of this recipe?
Kaitlyn
A family favourite, they were very good,especially to have with a cup of tea.
5
Michael
Hi, my wife and I can't agree on the measurements. The amount of flour to me looks like 3 x 1/2 cups. Whereas my wife claims it is 3 full cups and 1/2 cup.My argument is if that is the case should it be 1 x 1/2 cup of sugar, wife said 1 full cup and 1/2 cupCan you help.....CHELSEA: apologies for the confusion. It is 3.5 cups.
3
Tasmin
Very nice
4
Zambia
Great, Tasted so good and where really chewy when out of the oven and then hardened
5
Ange
I can't understand all of the reviews claiming it is a crumbly mixture I made it to the recipe with the 200grms butter and it was an easy dough to roll into balls and once baked to there golden brown colour and then cooled down they were a great ginger nut will be making again fo sure.
5
Carolyn Robinson
Perfect. This made lovely ginger crisp biscuits.
5
Adrian
Too much butter in this one, very greasy biscuits. The crumbly mixture everyone complains of is a result of insufficient liquid as binder not butter.
2
Debbie
My mixture was also very crumbly. Towards the end I had to have wet hands to roll the mixture into balls. Fingers crossed they still taste great.
3
Abe
they where the best I've ever had.
5
Hannah
Mixture quite crumbly and hard to make nice balls, so rolled out with rolling pin and did round cookie cutter shapes instead. Worked perfectly, and resulted with perfectly round, crisp, crunchy ginger nut. Will use rolling pin method for whole recipe next time.
4
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
20
What did you think of this recipe?
Kaitlyn
A family favourite, they were very good,especially to have with a cup of tea.
5
Michael
Hi, my wife and I can't agree on the measurements. The amount of flour to me looks like 3 x 1/2 cups. Whereas my wife claims it is 3 full cups and 1/2 cup.My argument is if that is the case should it be 1 x 1/2 cup of sugar, wife said 1 full cup and 1/2 cupCan you help.....CHELSEA: apologies for the confusion. It is 3.5 cups.
3
Tasmin
Very nice
4
Zambia
Great, Tasted so good and where really chewy when out of the oven and then hardened
5
Ange
I can't understand all of the reviews claiming it is a crumbly mixture I made it to the recipe with the 200grms butter and it was an easy dough to roll into balls and once baked to there golden brown colour and then cooled down they were a great ginger nut will be making again fo sure.
5
Carolyn Robinson
Perfect. This made lovely ginger crisp biscuits.
5
Adrian
Too much butter in this one, very greasy biscuits. The crumbly mixture everyone complains of is a result of insufficient liquid as binder not butter.
2
Debbie
My mixture was also very crumbly. Towards the end I had to have wet hands to roll the mixture into balls. Fingers crossed they still taste great.
3
Abe
they where the best I've ever had.
5
Hannah
Mixture quite crumbly and hard to make nice balls, so rolled out with rolling pin and did round cookie cutter shapes instead. Worked perfectly, and resulted with perfectly round, crisp, crunchy ginger nut. Will use rolling pin method for whole recipe next time.
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
- 1 cup mashed banana (about 2 large bananas)
- 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
- 2 cups chocolate chips
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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