Biscuits

• 125g butter, chopped and softened
• 1 tsp vanilla essence
• 1 ¼ cups Chelsea Soft Brown Sugar
• 1 egg
• 1 ½ cups plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 Tbsp cocoa powder
• 1 cup chocolate, chopped into small pieces

MACARON SHELLS

• 1 cup Chelsea Icing Sugar (150g)
• 1 cup ground almonds (120g)
• 3 large egg whites (115g)
• ½ tsp vanilla extract
• ¼ tsp cream of tartar
• ⅓ cup Chelsea Caster Sugar (75g)

FILLING

• ⅓ cup thickened cream (80ml)
• 200g white chocolate, finely chopped
• 6 paper straws (cut in half) or 12 ice cream sticks

TO DECORATE

• 1 egg white
• 1 ½ cups Chelsea Pure Decorating Icing Sugar or Chelsea Icing Sugar (225g)
• 1-2 tsp lemon juice
• Black gel food colouring
• Large round coloured sprinkles (for noses and buttons)
• Ribbon, to decorate

• 125g butter, diced and softened
• ½ cup Chelsea Caster Sugar (113g)
• ¼ cup Chelsea Soft Brown Sugar (50g)
• 2 tsp espresso instant coffee
• 1 large egg
• 1¼ cups Edmonds Self Raising Flour (188g)
• ¼ cup cocoa powder (20g)
• 3-4 Tbsp Chelsea Coffee Sugar Crystals

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

(You can make as much or as little as required using the ratio of ½ the amount of icing sugar and cornflour compared with butter and flour.)

• 125g butter, at room temperature
• ½ cup (100g) firmly packed Chelsea Soft Brown Sugar
• ½ cup (125ml) Chelsea Golden Syrup
• 1 egg yolk
• 2½ cups (375g) plain flour
• 1 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp bicarbonate of soda
• Plain flour, to dust

Royal icing

• 1 egg white
• 1 cup (150g) Chelsea Icing Sugar, sifted
• ½ tsp lemon juice

• 3 egg whites
• 1 cup Chelsea Caster Sugar
• 250g almond meal
• 125g dark chocolate

• 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

• 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

• 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)