Biscuits

The 'quick' puff pastry dough

• 500g standard flour
• 400g unsalted butter (should stay in the freezer for 2 hours)
• 250ml water
• 5g salt

The biscuits

• 1 beaten egg
• 50g Chelsea Caster Sugar
• ½ tsp ground cinamon

• 2 cups flour
• 1 teaspoons baking powder
• 3 tablespoons cocoa
• ½ teaspoon salt
• 1 cup Chelsea Demerara Sugar
• 3 eggs
• 1 teaspoons vanilla essence
• ½ cup dark chocolate bits or chocolate chips

• 125g butter, softened and chopped
• ½ tsp vanilla essence
• 1 cup Chelsea Soft Brown Sugar
• 1 egg
• 1 cup plain flour
• 1 cup self raising flour
• 1 cup chocolate chips/chunks

• 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

• 1 cup Chelsea White Sugar
• 2 level tsps baking powder
• 2 cups plain flour
• pinch salt
• 1 oz margarine
• 1 egg
• 4-5 tablespoons milk
• Oil for deep frying

Syrup

• 2 cups Chelsea White Sugar
• 1 cup water
• 1 stick cinnamon

• 180g butter
• 2 eggs
• 1 tsp vanilla essence
• 1 Cup Chelsea Soft Bown Sugar
• ½ Cup Chelsea White Sugar
• 2 tsp gluten free baking powder
• 2 tsp Gua Gum
• 3½ Cup Gluten free flour
• 1 Cup dark chocolate drops

• 150g butter, softened
• 1 ½ cups Chelsea Caster Sugar
• 1 large (size 7) egg
• ½ tsp natural lemon essence
• 1 ¾ cups plain flour
• 1 tsp baking soda
• ¼ cup Chelsea Demerara Sugar to sprinkle

Icing

• 200g butter, at room temperature
• 1 ¼ cups Chelsea Icing Sugar, sifted
• 1 teaspoon vanilla essence
• 1 teaspoon pink food colouring 

• 125g Butter
• ⅔ Cup Chelsea Demerara Sugar
• 1 Egg
• 1 ⅓ Cups Plain Flour
• Pinch Salt
• 1 Teaspoon Bicarbonate of Soda
• ½ Teaspoon Cream of Tartar
• ½ Cup finely chopped Pecan Nuts
• 4 Tablespoons Chelsea Demerara Sugar, Extra
• 1 Teaspoon Ground Cinnamon
• 40 Pecan Nut Halves

• 2½ cups natural muesli
• ½ cup Edmonds Self Raising Flour
• ⅓ cup Chelsea Raw Caster Sugar
• ½ tsp ground cinnamon
• 1 large ripe banana, mashed
• ½ cup sunflower oil
• 1 extra large egg
• ½ cup blueberries

• 250g butter (at room temperature)
• ⅔ cups Chelsea Caster Sugar
• ⅔ cups Chelsea Soft Brown Sugar
• 1 tsp vanilla essence
• 2 eggs
• 2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup chocolate chips
• ½ cup almonds
• ½ cup apricots
• ½ cranberries

• ⅓ Cup rolled oats
• ⅓ Cup Chelsea Soft Brown Sugar 
• ¼ Cup choc chips
• ⅓ Cup flour
• 1 heaped Tbsp Chelsea Golden Syrup
• 75g butter
• 1 Tbsp milk

Biscuits

• 150g plain flour
• ¼ tsp baking powder
• ¼ tsp ground cinnamon
• ⅛ tsp ground cloves
• ½ tsp cocoa powder
• 55g ground almonds
• 115g butter
• 85g Chelsea White Sugar
• A few drops of vanilla extract
• Zest of ½ lemon
• 1 small egg, lightly beaten
• 20g white sponge crumbs

Icing

• 75g Chelsea Icing Sugar
• ½ tsp water
• ¼ tsp butter
• A few drops of red food colouring
• 100g raspberry jam

Decoration

• 100g raspberry jam
• 10g Chelsea White Sugar, mixed with a drop of red food colouring

• 150g butter, diced and softened
• ¾ cup Chelsea Brown Sugar
• ¼ cup Chelsea Caster Sugar
• 1 extra large egg
• 1 tsp vanilla extract
• 1½ cups self-raising flour
• ½ cup plain flour
• 100g dark cooking chocolate, chopped

• 1½ cups flour
• 100g butter
• 6 Tbsp water
• 1 Tbsp marmalade
• 3 Tbsp Chelsea Golden Syrup
• 4 Tbsp coconut

• 225g butter
• ½ cup Chelsea Icing Sugar
• 1 cup ground almonds
• 2 cups plain flour
• ¼ teaspoon almond essence
• 75g cooking chocolate
• ½ cup Chelsea Icing Sugar (extra) 

• 125g butter, softened
• ½ cup Chelsea Dark Cane Sugar
• ½ cup Chelsea Soft Brown Sugar
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• 60g dark chocolate, melted and slightly cooled
• 200g self-raising flour, sifted
• 3 tbs cocoa
• ½ tsp salt
• ¼ tsp baking powder
• ¼ tsp baking soda
• 100g milk chocolate chips
• 75g white chocolate chips