Biscuits

• 120g butter, softened
• ½ cup Chelsea Soft Brown Sugar (100g)
• 1 egg
• 1 ⅔ cups plain flour (250g)
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp mixed spice

Icing & Filling

• ⅔ cup Chelsea Icing Sugar (100g)
• 2-3 tsp boiling water
• Pink food colouring (optional)
• Sprinkles or pink jelly crystals (optional)
• Berry jam (we recommend this delicious mixed berry jam!)

• 1 cup Edmonds Standard Grade Flour
• ¾ cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
• 1 cup rolled oats
• ½ cup diced dried apricots
• ½ cup dark chocolate bits
• ¼ cup shredded dried coconut
• 3 Tbsp Chelsea Golden Syrup Tin
• 120g butter, melted
• 1 tsp Edmonds Baking Soda

• 125g butter, softened
• ½ cup peanut butter (smooth or crunchy) (125g)
• ½ cup Chelsea Caster Sugar (113g)
• ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
• 1 egg
• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 tsp Edmonds Baking Powder
• ¼ tsp salt
• 1 cup chocolate chips (175g)
• Sea salt, to sprinkle (optional)

• 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
• 5 Tbsp Chelsea Golden Syrup
• 3 ½ cups flour
• 1 tsp baking soda
• 1 Tbsp ground ginger
• 1 ½ cups Chelsea White Sugar
• 1 egg, beaten

• 125g butter
• ½ cup Chelsea White Sugar (113g)
• 1 Tbsp Chelsea Golden Syrup
• 1 egg
• 2 cups plain flour (300g)
• 2 tsp cocoa powder
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp mixed spice

Icing

• 2 cups Chelsea Icing Sugar (300g)
• 3-4 Tbsp hot water
• ¼ - ½ tsp strawberry or raspberry essence
• 2-3 drops pink food colouring
• Sprinkles

• 250g butter, softened but not melted
• 1 ½ cups maize cornflour
• ¾ cup rice flour
• ¾ cup Chelsea Icing Sugar
• 1 tsp grated lemon rind

• 125g butter, softened
• ¼ tsp vanilla essence
• 1 tsp ground cinnamon
• ½ tsp each ground nutmeg, allspice
• ½ cup Chelsea Caster Sugar
• 1 egg, lightly beaten
• 2 cups flour
• Decorate with Chelsea Icing Sugar, silver balls, glace cherries etc.

• ⅓ cup cooking oil
• 3 Tbsp peanut butter
• 1 cup Chelsea White Sugar
• 1 egg
• 1 ¼ cup self raising flour or standard flour with 1 tsp baking powder
• ½ tsp baking soda
• ½ cup rolled oats
• ½ cup chocolate chips

• 250g butter, softened
• ¾ cup Chelsea Icing Sugar
• ½ cup cornflour
• 1 ½ cups standard grade flour
• Extra Chelsea Icing Sugar to dust

• 225g butter
• 125g Chelsea White Sugar
• 75g cornflakes
• 2 tsp Chelsea Golden Syrup
• 225g flour
• 2 tsp baking powder
• 1 tsp baking soda
• 6 tsp boiling water

• 1 cup Edmonds Standard Grade Flour
• ¾ cup Chelsea White Sugar
• 1 ¾ cups coconut (coarsely shredded coconut is great for texture)
• 1 ½ cups rolled oats
• ¼ cup chopped walnuts
• 100g butter
• 2 Tbsp Chelsea Golden Syrup Tin
• 1 tsp Edmonds Baking Soda
• 2 Tbsp boiling water