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Golden Syrup.
FEIJOA PASTE RECIPE
600ml water. 600g Chelsea White Sugar. Method. Peel feijoas, saving the skin. Roughly chop fruit and set aside. Put feijoa peel and apple into a saucepan, then barely cover with water. Cook until soft and mushy. This will make the cooking liquid for the feijoa. Strain cooked fruit through a fine sieve into a large heavy-bottomed pot, making CARROT AND PINEAPPLE CAKE RECIPE Method. Pre-heat oven to 180°C. Grease the sides and line the base of a 30cm round cake tin or 2 x 20cm round cake tins with baking paper. Beat eggs, sugar and oil together until the Chelsea White Sugar has dissolved. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon and mixed spice. CHOCOLATE FEIJOA CAKE RECIPE 3/4 tsp ground cinnamon. 2 cups feijoas, topped, tailed and diced with the skin on. 1 1/4 cup chocolate chips. Method. Place Chelsea Soft Brown Sugar and butter in a cake mixer. Cream together till white. Add 1 egg at a time and mix each in separately. Add flour, cocoa, cinnamon and mix to combine. Fold in feijoas and chocolate chips. BLUEBERRY MUFFIN RECIPE Method. Preheat oven to 200°C. Mix all ingredients together in a large bowl until just combined and moistened. Don’t over mix or the muffins will be tough and not rise evenly. Spoon into well greased, deep muffin tins. Bake for 15 – 18 minutes. Cool on a wire rack and dust with Chelsea Icing Sugar to serve.FEIJOA LOAF RECIPE
Sent in to us by one of our recipe club members. Place feijoas, boiling water, Chelsea White Sugar and Tararua Butter into a pot. Simmer for 5 minutes, cool slightly, then beat in your egg, Edmonds Flour, and Edmonds Baking Soda. Pour into a loaf tin & bake in a preheated oven at 180°C for 45-50 minutes. DOUBLE CHOC CHIP MUFFIN RECIPE In a bowl mix well the eggs, Simply Canola Oil, Meadow Fresh Original Milk and vanilla. In a large bowl mix well the flour, Chelsea White Sugar, cocoa, Edmonds Baking Powder, salt and choc chips. Combine wet and dry mixtures and fold gently together until just mixed. Spoon into prepared pan. Bake at CHELSEA SUGAR: NZ'S TRUSTED TASTE SINCE 1884BROWSE RECIPESVISITOR CENTREOUR PRODUCTSBETTER BAKINGSIGN IN / JOIN UPPARTY THEMES For over 130 years, generations of Kiwi's have enjoyed Chelsea sugar and syrups in their favourite baking. Whether you are wanting to fill hungry tummies, or sweeten a well deserved cuppa, Chelsea's sugar and syrups are your pantry staples. Hundreds and recipes and inspiration at www.chelsea.co.nz APPLE CRUMBLE RECIPE Pre-heat oven to 190°C conventional or 170ºC fan-forced. In a bowl, mix the Edmonds Standard Grade Flour, oats, coconut, Chelsea Soft Brown Sugar and cinnamon together, then rub in the Tararua Butter until the mixture becomes combined and crumbly.. Peel and cut apples into wedges and place in an oven-proof dish. Drizzle with the ChelseaGolden Syrup.
FEIJOA PASTE RECIPE
600ml water. 600g Chelsea White Sugar. Method. Peel feijoas, saving the skin. Roughly chop fruit and set aside. Put feijoa peel and apple into a saucepan, then barely cover with water. Cook until soft and mushy. This will make the cooking liquid for the feijoa. Strain cooked fruit through a fine sieve into a large heavy-bottomed pot, making CARROT AND PINEAPPLE CAKE RECIPE Method. Pre-heat oven to 180°C. Grease the sides and line the base of a 30cm round cake tin or 2 x 20cm round cake tins with baking paper. Beat eggs, sugar and oil together until the Chelsea White Sugar has dissolved. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon and mixed spice. CHOCOLATE FEIJOA CAKE RECIPE 3/4 tsp ground cinnamon. 2 cups feijoas, topped, tailed and diced with the skin on. 1 1/4 cup chocolate chips. Method. Place Chelsea Soft Brown Sugar and butter in a cake mixer. Cream together till white. Add 1 egg at a time and mix each in separately. Add flour, cocoa, cinnamon and mix to combine. Fold in feijoas and chocolate chips. BLUEBERRY MUFFIN RECIPE Method. Preheat oven to 200°C. Mix all ingredients together in a large bowl until just combined and moistened. Don’t over mix or the muffins will be tough and not rise evenly. Spoon into well greased, deep muffin tins. Bake for 15 – 18 minutes. Cool on a wire rack and dust with Chelsea Icing Sugar to serve.FEIJOA LOAF RECIPE
Sent in to us by one of our recipe club members. Place feijoas, boiling water, Chelsea White Sugar and Tararua Butter into a pot. Simmer for 5 minutes, cool slightly, then beat in your egg, Edmonds Flour, and Edmonds Baking Soda. Pour into a loaf tin & bake in a preheated oven at 180°C for 45-50 minutes. DOUBLE CHOC CHIP MUFFIN RECIPE In a bowl mix well the eggs, Simply Canola Oil, Meadow Fresh Original Milk and vanilla. In a large bowl mix well the flour, Chelsea White Sugar, cocoa, Edmonds Baking Powder, salt and choc chips. Combine wet and dry mixtures and fold gently together until just mixed. Spoon into prepared pan. Bake atSHORTBREAD RECIPE
Preheat oven to 150°C bake (140°C fan forced). Grease oven tray or line with baking paper. Beat Tararua Butter and Chelsea Icing Sugar until pale and fluffy.Mix in Edmonds Fielder's Cornflour and Edmonds Standard Grade Flour until the mixture comes together and forms a dough. On a floured surface, roll out dough to 1 cm thick and cut into shapes using biscuit cutters.FEIJOA PASTE RECIPE
600ml water. 600g Chelsea White Sugar. Method. Peel feijoas, saving the skin. Roughly chop fruit and set aside. Put feijoa peel and apple into a saucepan, then barely cover with water. Cook until soft and mushy. This will make the cooking liquid for the feijoa. Strain cooked fruit through a fine sieve into a large heavy-bottomed pot, makingPIKELET RECIPE
1/4 tsp salt. 1 egg. 1/4 cup Chelsea White Sugar. 3/4 cup Meadow Fresh Original Milk (approx.) Method. Sift Edmonds Standard Grade Flour, Edmonds Baking Powder and salt into a bowl. In another bowl beat egg and Chelsea White Sugar until thick. Add with Meadow Fresh Original Milk to the sifted ingredients. Mix until smooth. BASIC BUTTERCREAM ICING RECIPE 2-3 Tbsp hot water. 1/2 -1 tsp of vanilla essence (or flavour of your choice, optional) Food Colouring (optional) Method. Beat the Tararua Butter until smooth, pale and fluffy. Gradually add the Chelsea Icing Sugar, half a cup at a time. Add the vanilla essence (or other flavoured essence and/or colouring of your choice), with enough of thehot
AFGHAN BISCUIT RECIPE 1-2 Tbsp boiling water. Method. Preheat your oven to 180°C. Grease or line a baking tray with baking paper. In a large bowl beat Tararua Butter , Chelsea Caster Sugar and vanilla until light and fluffy. Sift in the Edmonds Standard Grade Flour and cocoa, add the CHOCOLATE ECLAIR RECIPE A traditional chocolate eclair recipe - pure deliciousness! Preheat oven to 200 ° C bake. Grease two oven trays. Combine Tararua Butter and water in saucepan and bring to a rolling boil. Remove from heat and quickly add Edmonds Standard Grade Flour. Beat with a wooden spoon until mixture leaves the side ofFEIJOA LOAF RECIPE
Sent in to us by one of our recipe club members. Place feijoas, boiling water, Chelsea White Sugar and Tararua Butter into a pot. Simmer for 5 minutes, cool slightly, then beat in your egg, Edmonds Flour, and Edmonds Baking Soda. Pour into a loaf tin & bake in a preheated oven at 180°C for 45-50 minutes.GOLDEN SYRUP
Golden Syrup is the perfect baking ingredient for adding moisture, colour and lovely fudgey caramel flavours. Gingernuts, Brandy Snaps, Caramel and Hokey Pokey are just a few examples of how golden syrup can be used to produce a deliciously rich, distinctive caramelflavour.
SUPER MOIST CHOCOLATE CUPCAKE RECIPE Preheat the oven to 180°C conventional or 160ºC fan-forced. Line a 12 hole muffin tray with paper cases. Sift the dry ingredients into a large bowl, then add the sugars and stir in. Add the egg, Meadow Fresh Milk, Olivani Pure Olive Oil and vanilla then beat with a mixer until combined.Scrape the sides of the bowl then add the boiling water and mix until just combined (the batter will be runny). CARROT CAKE WITH CREAM CHEESE ICING RECIPE 2-3 Tbsp Meadow Fresh Milk. Method. Preheat oven to 160°C bake. Line a 23cm cake tin with baking paper and grease the sides and bottom. Beat eggs and Chelsea Soft Brown Sugar together. Add oil then all other ingredients - mix well. Pour into cake tin. Bake for 45 -CHELSEA
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SUNDAY PANCAKES
By Chelsea Sugar ( 195 reviews )AFGHAN BISCUITS
By Chelsea Sugar ( 145 reviews ) VANILLA CUPCAKES WITH BUTTERCREAM ICING By Chelsea Sugar ( 164 reviews ) CHOCOLATE MUD CAKE WITH CHOCOLATE GANACHE ICING By Chelsea Sugar ( 121 reviews ) CARROT CAKE WITH CREAM CHEESE ICING By Chelsea Sugar ( 93 reviews ) CHELSEA BANANA CHOCOLATE CHIP MUFFINS By Chelsea Sugar ( 91 reviews ) THERE ARE NO RECIPES AVAILABLE AT THIS TIME Please check back laterSee more recipes
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