Biscuits

Gingerbread

• 500g butter
• 2 cups Chelsea Caster Sugar
• 4 egg yolks
• 8 cups flour
• 4 tbsp cinnamon
• 2 tsp cloves
• 3 ½ tsp baking soda
• 1 cup Chelsea Golden Syrup

Caramel & Stained-glass Window

• 6 cups Chelsea White Sugar
• Food colouring

Royal Icing

• 4 egg whites
• 1kg Chelsea Pure Decorating Icing Sugar
• 1 tsp lemon juice
• Food colouring gel (light blue, dark blue, green)

Biscuits

• 26 cups plain flour
• 4 tbsp baking powder
• 12 tsp ground ginger
• 4 tsp mixed spice
• 2 tsp cardamom
• 870g butter
• 3 ¾ cups Chelsea Golden Syrup
• 7 ½ cups Chelsea White Sugar
• 3 ¾ tbsp lemon juice
• 7 eggs, beaten
• 1 bag boiled lollies

Icing

• 9 egg whites
• 12 cups Chelsea Pure Decorating Icing Sugar
• 3 tbsp corn flour
• 1 ½ tsp vanilla or lemon flavouring
• 1 ½ cups warm water
• Black food colouring

Gingerbread

• 375g unsalted butter
• 300g Chelsea Dark Cane Sugar
• 100g Chelsea Golden Syrup
• 50g Chelsea Blackstrap Molasses
• 900g flour
• 1 tbsp baking soda
• 2 tbsp Lebkuchengewürz spice
• ½ tsp salt

Caramel

• 1 cup Chelsea White Sugar

Royal icing

• 2 egg whites
• 2 ½ cups Chelsea Pure Decorating Icing Sugar

Buttercream

• 125g butter
• 2 cups Chelsea Icing Sugar
• Vanilla essence
• Cinnamon

Florentine

• 1 tin sweetened condensed milk
• ½ cup slivered almonds
• ½ cup glace cherries
• 2 tbsp glace ginger
• ½ cup desiccated coconut
• ½ cup dried peaches
• 250g dark chocolate

• 4 ½ cups all-purpose flour
• 4 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground cloves
• ¼ teaspoon salt
• 1 ½ cups butter
• 2 cups Chelsea Caster Sugar
• 2 eggs
• ½ cup Chelsea Molasses
• ¾ cup Chelsea White Sugar

Cookies

• 125g butter, cubed, softened
• ¾ cup Chelsea Caster Sugar (170g)
• 1 tsp vanilla extract
• 1 egg
• fine zest of 1 small lemon
• 1 ⅓ cups plain flour (200g)
• ⅔ cup rice flour (100g)
• 1 tsp baking powder

Icing

• 2 egg whites
• 3 cups Chelsea Pure Decorating Icing Sugar (450g)
• 4 tsp lemon juice
• Water
• Gel food colouring

Special Equipment

• Cookie cutters in your chosen designs
• Piping bags (at least 4)
• Small round piping tips, Wilton #2 or #3 (at least 4 tips)
• Cookie pick / food scribe / toothpicks
• Sprinkles (optional)

• 120g Plain Flour
• 120g Semolina
• 1 Egg
• 120g Butter
• 120g Chelsea White Sugar

Gingerbread

• 500g unsalted butter
• 400g Chelsea Dark Cane Sugar
• 350g Chelsea Golden Syrup
• 1200g plain flour
• 4 tsp bicarbonate of soda
• 9 tsp ground ginger

Royal icing

• 6 egg whites, at room temperature
• 8 cups Chelsea Pure Decorating Icing Sugar
• 1 tsp cream of tartar

Decoration

• Fondant
• Food colour gel

Gingerbread

• 375g unsalted butter
• 300g Chelsea Dark Cane Sugar
• 50g Chelsea Blackstrap Molasses
• 100g Chelsea Golden Syrup
• 900g plain flour
• 1 tbsp baking soda
• 2 tbsp ground ginger
• 2 tsp mixed spice
• 1 tsp cardamom
• 20 yellow boiled sweets for glass windows

Plain Biscuit

• 400g butter
• 4 cups flour
• ½ cup Chelsea Icing Sugar
• ½ cup custard powder
• 10 orange/yellow hard-boiled sweets

Royal icing

• 3 egg whites
• 700g Chelsea Pure Decorating Icing Sugar
• 3 tsp lemon juice
• Food colouring gel (green, red & blue)

Decoration

• White fondant

• 250g Butter
• 90g Chelsea Caster Sugar
• 1 Teaspoon Vanilla Essence
• 250g Self Raising Flour
• Chelsea Icing Sugar
• Strawberry Jam (see recipe link below)

• 425g Canned Blueberries, drained and juice reserved
• 2 Tablespoons Chelsea White Sugar
• ½ Cup Cream, whipped with 1 Tablespoon Brandy
• 18 Honey Snap Biscuits (see recipe)
• 2 Teaspoons Cornflour, blended with 2 Tablespoons Water
• Chelsea Icing Sugar

• 155g Plain Flour
• Pinch of Bicarbonate Soda
• 125g Unsalted Butter
• 60g Roasted Hazelnuts
• 60g Chelsea Caster Sugar
• 1 Egg Yolk
• Mixed Berry Jam
• Chelsea Icing Sugar

• 150g butter, softened
• ½ cup Chelsea Icing Sugar (75g)
• 1 cup Edmonds Standard Grade Flour (150g)
• ½ cup Edmonds Fielder's Cornflour (75g)

To Decorate

• ½ cup Chelsea Icing Sugar (75g)
• 1 Tbsp water
• Candy eyes
• Sprinkles
• Mini m&m's

• 125g butter, diced and softened
• ½ cup Chelsea Soft Brown Sugar
• ½ cup Chelsea Caster Sugar
• 1 extra large egg
• 2 ½ cups self-raising flour
• 1 tsp mixed spice
• ½ cup pre-bought fruit mince
• 80g macadamia nuts, chopped
• 1 cup Chelsea Pure Decorating Icing Sugar, sifted
• 25ml milk

Dry

• 2 ½ cups plain flour
• ½ cup Chelsea Soft Brown Sugar
• 1 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp baking soda

Wet

• 125g softened butter
• ½ cup Chelsea Treacle or Chelsea Golden Syrup
• 1 egg yolk

• 125G BUTTER, SOFTENED
• 1 CUP (175G) Chelsea SOFT BROWN SUGAR
• 2 EGGS
• 1 TEASPOON VANILLA EXTRACT
• 2 TEASPOONS FINELY GRATED LEMON RIND
• 2½ CUPS (375G) SELF-RAISING FLOUR, SIFTED
• 2 TEASPOONS CINNAMON
• 1 TEASPOON MIXED SPICE
• ⅓ CUP (80ML) MILK
• ½ CUP (80G) SULTANAS

icing

• 1 CUP (160G) Chelsea Icing Sugar, SIFTED
• 1 TABLESPOON BOILING WATER

• 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)