Dad's Afghans (easy)

• 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)

• 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, chopped, at room temperature
• 1 cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar, lightly packed
• ½ cup crunchy peanut butter
• 1 egg, beaten
• 1 cup rice flour
• 1 tsp baking powder

Topping

• ⅓ cup finely chopped chocolate
• ¼ cup chopped peanuts

• 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

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

• 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

• 200g butter, softened
• ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (113g)
• 1 tsp vanilla essence
• 1 ¼ cups Edmonds Standard Grade Flour (188g)
• ¼ cup cocoa powder (20g)
• 1 ½ cups cornflakes (or crushed Weetbix)

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 1 Tbsp cocoa powder
• 1 Tbsp butter, softened
• 2-3 Tbsp boiling water
• Walnut halves, to decorate (optional)

• 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