Organic Raw Sugar

• 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

Base

• 125g butter, softened
• ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
• 2 large egg yolks
• 1¾ cup Edmonds Standard Grade Flour (263g)
• 1½ tsp Edmonds Baking Powder

Topping

• 2 large egg whites
• ¼ cup Chelsea Caster Sugar (56g)
• 1 cup long thread coconut (80g)
• 1 tsp vanilla extract
• ½ cup raspberry jam (180g)
• freeze dried raspberries (optional)

• 250g butter, softened 
• 3 Tbsp sweetened condensed milk
• ¾ cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
• 1 ½ cups Edmonds Standard Grade Flour
• 1 ½ cups rolled oats
• 1 tsp Edmonds Baking Powder
• 200g dark or milk chocolate, roughly chopped

• 125g butter
• 1 cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
• 2 Tbsp Chelsea Golden Syrup
• 1 cup Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder
• 1 cup desiccated coconut
• 1 egg
• 1 cup mixed dried fruit, e.g. raisins, currants, dried cranberries etc
• 5 whole-wheat breakfast cereal biscuits, crushed (e.g. Weetbix or similar)

• 3 cups Chelsea White Sugar or Chelsea Organic Raw Sugar
• 1 Tbsp white vinegar
• 1 Tbsp butter
• ½ cup water
• ½ tsp cream of tartar
• Few drops Red food colouring
• 8 apples
• 8 wooden ice-block sticks or wooden sticks

• 1 cup Edmonds Standard Grade Flour
• ¾ cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
• 1 cup rolled oats
• ½ cup diced dried apricots
• ½ cup dark chocolate bits
• ¼ cup shredded dried coconut
• 3 Tbsp Chelsea Golden Syrup Tin
• 120g butter, melted
• 1 tsp Edmonds Baking Soda