Afghan Biscuits

• 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

• 125g butter, softened
• ½ cup Chelsea Soft Brown Sugar (lightly packed) (100g)
• ½ cup Chelsea Caster Sugar (113g)
• ½ tsp vanilla essence
• 1 egg
• 1 ¾ cups Edmonds Self Raising Flour (263g)
• ½ tsp salt
• ½ cup chocolate chunks or chips (100g)

• 250g butter, softened
• ¾ cup Chelsea Icing Sugar
• ½ cup Edmonds Fielder's Cornflour
• 1 ½ cups Edmonds Standard Grade Flour
• Chelsea Coffee Sugar Crystals for decoration 

• 1 cup Edmonds Standard Grade Flour (150g)
• 1 ½ tsp ground cinnamon
• 1 ¾ cups rolled oats (210g)
• 1 cup desiccated coconut (100g)
• ½ cup Chelsea White Sugar or Chelsea Raw Sugar (113g)
• ¼ cup (firmly packed) Chelsea Soft Brown Sugar (50g)
• 125g butter, cubed
• ¼ cup Chelsea Golden Syrup (tin) (90g)
• 2 Tbsp water
• 1 tsp Edmonds Baking Soda

• 125g butter, softened
• 1 cup Chelsea White Sugar (225g)
• 1 egg
• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 2 Tbsp cocoa powder
• 1 tsp Edmonds Baking Powder
• Pinch of salt
• 1 cup roasted peanuts (155g)

• 100g butter
• 2 Tbsp Chelsea Golden Syrup Tin
• ½ cup Chelsea Raw Sugar
• ½ tsp Edmonds Baking Soda
• 2 Tbsp boiling water
• ½ cup Edmonds Standard Grade Flour
• ½ cup coconut
• ¾ cup rolled oats
• ⅓ cup mixed seeds -sunflower & pumpkin

• 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

• 180g butter, softened
• ½ cup Chelsea White Sugar (113g)
• ½ can condensed milk (200g)
• 1 tsp vanilla essence
• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 ½ tsp Edmonds Baking Powder
• ¼ tsp salt
• 250g milk and dark chocolate chunks
• sea salt flakes, to sprinkle (optional)

• 250g butter, softened
• ½ cup Chelsea Icing Sugar
• 1 tsp vanilla essence
• 1 ½ cups Edmonds Standard Grade Flour
• ¾ cup Edmonds Fielder's Cornflour

Filling

• 75g butter, softened
• 1 ¼ cups Chelsea Icing Sugar
• 2 Tbsp Chelsea Maple Flavoured Syrup

• 125g butter, softened
• ½ cup Chelsea White Sugar (113g)
• 2 Tbsp Chelsea Golden Syrup
• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 tsp Edmonds Baking Powder
• ½ cup chocolate chips (100g)

• 125g Butter
• ½ cup Chelsea White Sugar
• 1 Tbsp Chelsea Golden Syrup
• 1 Tbsp Meadow Fresh Original Milk
• 1 ½ cups Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Soda

• 120g butter, softened
• ½ cup Chelsea Soft Brown Sugar (100g)
• 1 egg
• 1 ⅔ cups plain flour (250g)
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp mixed spice

Icing & Filling

• ⅔ cup Chelsea Icing Sugar (100g)
• 2-3 tsp boiling water
• Pink food colouring (optional)
• Sprinkles or pink jelly crystals (optional)
• Berry jam (we recommend this delicious mixed berry jam!)

Biscuits

• 2 cups plain flour
• 1 tsp baking powder
• 125g butter
• ½ cup Chelsea Organic Raw Sugar
• ¼ tsp grated lemon rind
• 1 egg

Icing

• 2 cups Chelsea Icing Sugar
• ¼ tsp butter, softened
• 2 tbsp boiling water
• ¼ tsp vanilla essence
• Red food colouring

• 125g butter
• ½ cup Chelsea White Sugar (113g)
• 1 Tbsp Chelsea Golden Syrup
• 1 egg
• 2 cups plain flour (300g)
• 2 tsp cocoa powder
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp mixed spice

Icing

• 2 cups Chelsea Icing Sugar (300g)
• 3-4 Tbsp hot water
• ¼ - ½ tsp strawberry or raspberry essence
• 2-3 drops pink food colouring
• Sprinkles

• 125g butter
• ¼ cup Chelsea White Sugar
• A few drops of vanilla essence
• 3 Tbsp condensed milk
• 1 ½ cups plain flour
• 1 tsp baking powder
• ½ cup chocolate chips

• 150g butter (+ 50g additional butter if mixture is crumbly)
• 6 Tbsp Chelsea Golden Syrup
• 3½ cups flour
• 1 tsp baking soda
• 1 Tbsp ground ginger
• 1 ¼ cups Chelsea White Sugar
• 1 egg, beaten

• 100g butter, melted
• 2½ cups flour
• 1 tsp baking powder
• ¾ cup Chelsea White Sugar or Chelsea Raw Sugar
• 1 cup (150g) blanched almonds or nuts of your choice,
• coarsely chopped
• 150g chocolate, chopped
• 3 eggs, lightly beaten

• 125g butter
• 1 cup Chelsea Dark Cane Sugar
• 2 tsps baking soda
• 1 tsp salt
• 2 tsps ground ginger
• 1 tsp mixed spice
• 1 tsp cinnamon
• 1 cup Chelsea Treacle
• ½ cup warm water
• 7 cups flour

ROYAL ICING

• 2 egg whites
• 2 Tspn cold water
• 1 Tspn strained lemon juice (no pips or fibre)
• 2 ½ cups Chelsea Icing Sugar or Chelsea Flavoured Icing Sugar

• 200g butter, softened
• ¼ Cup Chelsea White Sugar
• 1½ Cups plain flour
• 4 Tbsp cocoa powder
• 1 Cup cornflakes

Chocolate Icing

• ½ Cup Chelsea Icing Sugar
• 1 Tbsp water
• 2 Tbsp cocoa powder

• 2 cups cornflakes
• 2 cups flour
• 1 cup cocoa powder
• 1 cup Chelsea White Sugar
• 250g of butter
• 2 eggs
• 3 tsp baking soda

• 375 g butter
• 1 cup Chelsea Soft Brown Sugar
• 2 tsp vanilla essence
• 2 beaten eggs
• 2 ½ cups self raising flour
• 1 ¼ cups plain flour
• 2 cups dessicated coconut
• Raspberry Jam

For vanilla cream

• 125 g butter
• 1 ½ cups Chelsea Icing Sugar, sifted
• 1tsp vanilla essence
• 4 tsp milk or cream

Biscuit

• 1 ½ cups flour
• ½ cup Chelsea Icing Sugar
• ⅓ cup cocoa powder
• 125g butter
• ¼ cup milk

Peppermint cream

• 50g butter, at room temperature
• ⅔ cup Chelsea Icing Sugar
• ¼-½ teaspoon peppermint essence, to taste

• ¾ cup raspberry jam (240g)
• 150g butter, softened
• ¾ cup Chelsea Caster Sugar (170g)
• 1 egg
• 1 tsp vanilla extract
• Fine zest of 1 small orange
• 2 cups plain flour (300g)
• 1 tsp baking powder

• 125g butter, softened
• 1¼ cups (275g) Chelsea Raw Caster Sugar
• 2 large eggs, lightly beaten
• 1 cup (150g) self raising flour, sifted
• 1 cup (150g) plain flour, sifted
• ½ cup (45g) rolled oats
• 125g dark chocolate, roughly chopped
• 125g milk chocolate, roughly chopped
• 2 tbsps Chelsea Raw Caster Sugar (extra)

• 1 ¾ cup flour
• ½ cup rolled oats
• ½ tsp salt
• 2 tsp Baking Powder
• 100 g butter
• ¼ c Chelsea Caster Sugar
• ⅓ c milk

• 1¼ cups (200g) flour
• 150g butter
• ⅓ cup (100g) Chelsea Caster Sugar
• ½ tsp baking powder
• 1 tsp cinnamon

Topping

• 2 Tbsp Chelsea Coffee Sugar Crystals
• 2 Tbsp finely chopped almonds

• 115g butter, softened
• ⅔ cup Chelsea Caster Sugar (150g)
• 1 tsp vanilla essence
• 2 drops black gel food colouring (optional)
• 1 cup plain flour (150g)
• ½ cup cocoa powder (40g)
• 3 Tbsp cornflour
• ½ tsp baking soda
• ¼ tsp salt
• 1 ½ Tbsp milk

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 60g butter, softened
• ½ tsp vanilla essence
• 2-3 tsp milk
• 2-3 drops white food colouring / icing whitener (optional)

• 125g butter, cubed, softened
• ¾ cup Chelsea Caster Sugar (170g)
• 1 tsp vanilla extract
• 1 egg
• 1 ⅓ cups plain flour (200g)
• ⅔ cup rice flour (100g)
• ¼ tsp baking powder

Icing

• 1 ¼ cups Chelsea Icing Sugar (188g)
• 2-3 Tbsp milk
• 70g white chocolate, melted
• 1-2 drops pink food colouring
• 3-4 Tbsp 100s and 1000s sprinkles

• 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

• 1 cup Chelsea White Sugar (225g)
• 1 cup self raising flour (150g)
• 100g butter, cubed
• 2-4 Tbsp peanut butter (depending on how strong you like the peanut butter flavour)
• 1 egg
• 1 tsp vanilla essence
• 1/2 tsp olive oil
• 1 cup chocolate chips or roughly chopped eating chocolate (milk or dark) (200g)
  sea salt, to sprinkle (optional)