Shortbread Christmas Tree Stacks

• 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 

• 175g butter, softened
• ½ cup Chelsea Icing Sugar
• 1½ cups plain flour
• ½ cup cornflour
• Pinch of salt
• Optional Chelsea Coffee Sugar Crystals, Demerara or Raw Sugar to decorate.

• 250g butter, softened but not melted
• 1 ½ cups maize cornflour
• ¾ cup rice flour
• ¾ cup Chelsea Icing Sugar
• 1 tsp grated lemon rind

• 250g butter, softened
• ¾ cup Chelsea Icing Sugar
• ½ cup cornflour
• 1 ½ cups standard grade flour
• Extra Chelsea Icing Sugar to dust

• 250g butter, softened but not melted
• 1½ cups cornflour
• ½ cup rice flour
• ¾ cup Chelsea Icing Sugar
• 1 tsp lemon rind, grated

• 6oz flour
• 6oz butter
• 2oz cornflour
• 2oz Chelsea Icing Sugar

• 250g butter, softened at room temperature
• ½ cup Chelsea Icing Sugar (Gluten Free), sifted
• 1½ cups gluten free plain flour
• ⅓ cup rice flour
• 2 tsp gluten substitute
• 2 Tbsp instant polenta
• ¼ cup nuts (pistachios or flaked almonds), optional

Lemon Glace Icing

• 1 cup Chelsea Icing Sugar, sifted
• 1 Tbsp lemon juice
• 1 Tbsp warm water, approximately

• 250g butter, softened
• ¾ cup Chelsea Icing Sugar
• 1 teaspoon vanilla essence
• ½ cup cornflour
• 1 ½ cups standard flour
• Chelsea Icing Sugar, to dust

• 250g butter, at room temperature
• 1 cup Chelsea Icing Sugar
• 2 tsp vanilla extract
• 2 cups gluten-free plain flour
• 1 cup rice flour
• 1 egg white, whisked
• ¼ cup Chelsea Raw Caster Sugar

• 225g butter, softened
• 115g Chelsea Icing Sugar (¾ cup)
• 225g Edmonds Standard Grade Flour (1 ½ cups)
• 115g Edmonds Fielder's Cornflour (¾ cup)

TO DECORATE

• 38g Chelsea Icing Sugar (¼ cup)
• 1-2 tsp water
• 32 small candy eyes
• 16 Jaffas, Ojays or red pebbles
• 16 cellophane bags (approximately 12cm x 15cm)
• 16 black or brown pipe cleaners

• 225g unsalted butter
• 110g Chelsea Icing Sugar
• 275g plain flour
• 60g cornflour
• Chelsea Caster Sugar, for sprinkling

• 1¼ cups (175g) raw almonds
• ½ cup (125g) butter, room temperature
• 2 Tbsp Chelsea Raw Caster Sugar
• Zest of 2 lemons
• 1 cup (150g) gluten free plain flour, sifted
• ¼ tsp sea salt
• ½ cup (75g) Chelsea Icing Sugar
• Chelsea Icing Sugar extra, for dusting

• 175g butter, softened
• ½ cup Chelsea Icing Sugar
• 1½ cups plain flour
• ½ cup cornflour
• Pinch of salt

• 1 ¼ cups walnuts
• 125g butter, softened to room temperature
• 2 Tbsp Chelsea Caster Sugar
• Zest of 2 lemons
• 1 cup plain flour, sifted
• ¼ tsp sea salt
• ½ cup Chelsea Icing Sugar

• 250g butter
• 1 cup Chelsea Icing Sugar
• 2 cups flour
• 1 cup cornflour
• ½ tsp salt

• 225g butter softened
• ½ cup Chelsea Icing Sugar
• Pinch of salt
• ¾ cup cornflour
• 1½ cups flour
• ¼ cup chopped walnuts (optional)
• Chelsea Raw Sugar for sprinkling

• ¼ cup Chelsea White Sugar
• ½ cup unsalted butter
• 1 cup flour
• ⅓ cup rice flour

• 125g butter
• ¾ cup Chelsea Caster Sugar
• 1 egg
• ½ tsp vanilla essence
• 2 cups plain flour
• 2 Tbsp cocoa
• ½ tsp baking powder

For Decoration

• 90g white baking chocolate
• Silver sugar pearls
• Coloured sugar pearls

• 250g butter, softened
• ¾ cup Chelsea Caster Sugar
• 1 teaspoon vanilla extract
• 2 cups plain flour
• ½ cup corn flour
• ½ cup Chelsea Icing Sugar

• 300grams Butter
• 1 cup Chelsea Icing Sugar
• 3 cups standard flour

• Chelsea Caster Sugar for sprinkling

• ¾ cup of Chelsea icing sugar

• 250g butter

• ¼ cup raw pistachio

• ¼ teaspoon rose essence

• 1 ½ cups of flour

• ½ cup cornflour

• ¼ cup raw pistachio

• ¼ teaspoon rose essence

• 50g butter, softened

• 1 cup Chelsea icing sugar

• milk to thin

• 2 cups Butter
• 2 Egg Yolks
• ½ cup Chelsea White Sugar
• 5 cups Self Raising Flour
• 2 Vanilla Sticks, powdered
• ½ cup Ouzo
• ½ to ¾ Kilograms of Chelsea Icing Sugar
• Small amount of Rose Water
• 1 cup Slivered Almonds

• 1 cup Chelsea Icing Sugar
• 2¼ cups plain flour
• ¾ cup pistachio kernels, finely chopped (plus extra to sprinkle on unbaked cookies)
• ½ cup cornflour or rice flour
• 250g butter, softened
• Finely grated zest of 1 lemon
• 2 tsp lemon juice
• 2 tsp vanilla bean paste
• Extra flour, to dust
• Extra Chelsea Icing Sugar, to dust

Shortbread

• ½ cup butter, softened to room temperature
• ½ cup light cream cheese, room temperature
• 2 tsps lemon rind
• 1 tbsp lemon juice
• ¼ cup Chelsea White Sugar
• ⅓ cup rice four
• 1 cup self-raising flour
• 1 ⅓ cups plain flour

Filling

• ¼ cup Chelsea White Sugar (extra)
• 1 tbsp water
• Vanilla bean, split and seeds scraped
• 1 tbsp arrowroot flour
• 1 tbsp water (extra)
• 600g frozen cherries
• Greek yoghurt, to serve

• 1Kg frozen berries, defrosted overnight
• 1Kg Chelsea Jam Setting Sugar
• 625g unsalted butter, diced
• 225g Chelsea Icing Sugar
• 1tsp vanilla essence
• ½ tsp salt
• 462g plain flour, sifted
• 150g cornflour
• 75g almond meal

CAKE

• 125g Butter
• ¾ Cup Chelsea Caster Sugar
• 2 Eggs
• 2 Cups Self Raising Flour
• ⅔ Cups Milk
• 60g milk Chocolate Melts
• 1 Tablespoons Green Food Colouring

FROSTING

• 375g White chocolate Melts
• 30g butter
• 1 Cup Chelsea Icing Sugar
• 6 Glace Red Cherries, halved
• Silver cachous

• 225g butter, softened
• 115g Chelsea Icing Sugar (¾ cup)
• 225g Edmonds Standard Grade Flour (1 ½ cups)
• 115g Edmonds Fielder's Cornflour (¾ cup)