Biscuits

• ½ Cup dark chocolate
• 1 Cup plain flour
• ¼ Cup cocoa powder, sifted
• 1 Tsp baking soda
• ½ Tsp salt
• ½ Cup butter
• ¾ Cup Chelsea White Sugar - optional
• ⅓ Cup Chelsea Brown Sugar
• 1 Tsp vanilla essence
• 1 large egg, cold from the fridge
• 2 Cups chocolate chips, add more if you prefer

• ¼ cup drinking chocolate
• ½ cocoa powder, sifted
• 1 tsp mild blend coffee powder
• ¼ cup boiling water
• 190g butter, softened
• ¾ cup Chelsea Caster Sugar
• 1 tsp Vanilla essence
• 1 ¼ cups plain flour
• 1 tsp baking powder
• ½ cup desiccated coconut
• 100g dark chocolate tablets, melted, to decorate

• 250g butter, softened at room temperature
• ½ cup Chelsea Icing Sugar (Gluten Free), sifted
• 1½ cups gluten free plain flour
• ½ cup rice flour
• 1 Tbsp xanthan gum or guar gum
• ⅓ cup desiccated coconut, for rolling
• ¼ cup raspberry jam

Butter Cream

• 70g butter, softened
• ⅓ cup Chelsea Icing Sugar (Gluten Free), sifted
• ½ - 1 Tbsp lemon juice
• 1 Tbsp warm water, approx

• 1½ cups Chelsea White Sugar
• 115g butter
• 2 eggs
• ¼ cup oil
• 1 tsp vanilla essence
• 3 cup flour
• 1 cup cocoa powder
• ½ tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• 1½ cup milk

Buttercream Icing

• 50g cream cheese
• 100g butter (soft)
• 2 cups Chelsea Icing Sugar
• 1-2 Tbsp milk or water
• Vanilla extract (optional)

Blueberry Jam

• 500g blueberries
• 500g Chelsea Jam Setting Sugar
• Knob of butter

• 115g plain flour (or you can use gluten free)
• ½ tsp baking powder
• pinch of salt
• 60g Chelsea Soft Brown Sugar
• ¼ cup pureed beets 
• 1 tbsp sunflower oil
• ½ tsp vanilla
• Handful of chocolate chips

• 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

• 150g butter
• ½ cup Chelsea White Sugar or Chelsea Raw Sugar
• 1 teaspoon vanilla essence
• 1 cup self-raising flour
• 1 cup shelled roasted peanuts, preferably unsalted

• 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

• 2 cups butter
• 4 cups flour
• 2 tsp baking soda
• 2 cups Chelsea White Sugar
• 5 cups blended oatmeal, measure oatmeal and blend in a blender to a fine powder
• 723g chocolate chips
• 2 cups Chelsea Soft Brown Sugar
• 1 tsp salt
• 1 x 225g chocolate bar (grated)
• 4 eggs
• 2 tsp baking powder
• 2 tsp vanilla
• 3 cups chopped nuts (your choice, but we liked pecans best)

• 200 grams of butter
• ¼ cup of smooth peanut butter
• ½ cup of Chelsea White Sugar
• 1 cup (firmly packed) Chelsea Soft Brown Sugar
• 2 large eggs
• 1 tsp of Vanilla essence
• 1 ½ cups of standard flour
• 1 tsp of baking powder
• 2 cups of rolled oats - ½ a cup less flour if using instant rolled oats
• 1 cup of chocolate chips
• 1 cup of sultanas
• ½ cup chopped walnuts

• 125g Butter
• 1C Chelsea White Sugar
• 100g Carrot, grated
• 1Tbs Cocoa
• 100g Chocolate Chips
• 1¼ Plain Flour
• 1Tbs Milk
• 1 Egg

• 2¼ cups all-purpose flour
• ½ tsp baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• ½ cup Chelsea White Sugar
• 1 cup Chelsea Soft Brown Sugar, lightly packed
• 1 tsp salt
• 2 tsp pure vanilla extract
• 2 large eggs
• 2 cups (about 12oz) semisweet and/or milk chocolate chips

• 1¾ cups plain flour
• 1 cup Chelsea Dark Cane Sugar
• 1 Tbsp cocoa
• 2 tsp coffee powder
• 125g butter, roughly chopped
• 1 egg
• Extra plain flour, for kneading
• Extra butter, melted, for greasing
• ¼ cup Chelsea Demerara Sugar

• 250g butter, softened
• ¾ cup Chelsea Icing Sugar
• ½ cup cornflour
• 1 ½ cups standard flour
• Chelsea Coffee Sugar Crystals for decoration

• 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