Stella's Afghans

• 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)

• 2 cups Edmonds Standard Grade Flour (300g)
• 1 cup Chelsea Soft Brown Sugar, Chelsea Dark Cane Sugar or Chelsea Organic Coconut Sugar (200g)
• 1 Tbsp ground ginger 
• ½ tsp Edmonds Baking Soda
• 150g butter, cubed
• 1 egg, beaten
• 1 Tbsp Chelsea Golden Syrup

Icing

• 1 egg white
• 1 ½ cups Chelsea Icing Sugar (225g)
• 1 tsp lemon juice
• Water, if needed
• Gel food colouring (optional)
• Lollies or currants, to decorate (optional)

• 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)

• 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

• 200g butter, softened
• ¼ cup Chelsea Icing Sugar
• 1 ¾ cup plain flour
• ¼ cup custard powder
• ¼ cup jam, homemade is optional

• ¾ cup Edmonds Standard Grade Flour
• ½ cup Edmonds Self Raising Flour
• 2 tsp ground ginger
• ¼ tsp Edmonds Baking Soda
• 75g butter, softened
• ⅔ cup Chelsea Caster Sugar
• 2 Tbsp Chelsea Golden Syrup (tin)
• 2 eggs

Filling

• 125g butter, softened
• 1 ½ cups Chelsea Icing Sugar
• 2 tsp Chelsea Golden Syrup (tin)

• 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.

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

• 3 large egg whites, at room temperature
• ¼ cup (60g) Chelsea Caster Sugar
• Few drops pink food colouring
• 1¼ cups (190g) Chelsea Icing Sugar
• 1 cup (120g) ground almonds
• 1 tsp finely grated lemon rind

Raspberry Cream Filling

• ¼ cup (60ml) thickened cream
• 150g white chocolate, coarsely chopped
• 45g frozen raspberries, defrosted and crushed

• 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

• 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

• 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)