Biscuits

• 125g butter
• ¼ cup Chelsea White Sugar
• A few drops of vanilla essence
• 3 Tbsp condensed milk
• 1 ½ cups plain flour
• 1 tsp baking powder
• ½ cup chocolate chips

• 3 egg whites
• 1 Tbsp Chelsea Caster Sugar
• 1 cup ground almonds
• 3 Tbsp chocolate syrup
• ¾ cup Chelsea Icing Sugar
• ½ cup cocoa powder extra cocoa powder (to sprinkle on top)

Chocolate Filling

• 100g dark chocolate, chopped
• 2 Tbsps thickened cream

• 150g butter
• ¾ cup Chelsea White Sugar
• 1 egg
• 1 packet (70g) instant pudding mix – any flavour will do but our favourite is butterscotch
• 1 ½ cups flour
• 3 Tbsp cornflour
• 1 tsp baking powder
• 1 cup sultanas or chocolate chips

• 125g butter
• ½ cup Chelsea White Sugar
• 2 Tablespoons honey (of your choice)
• 2-2 ½ cups of rice bubbles

• 250g butter, room temperature
• ⅓ cup Chelsea Icing Sugar, sifted
• 1¾ cups plain flour
• ¼ cup cornflour

Filling

• 80g strawberries, hulled, chopped
• ½ cup Chelsea Caster Sugar
• 1 Tbsp water
• 80g butter, at room temperature
• ½ cup Chelsea Icing Sugar
• Chelsea Icing Sugar, for dusting

• 125g butter
• ½ cup Chelsea Soft Brown Sugar (lightly packed)
• ½ cup Chelsea Caster Sugar
• ½ tsp vanilla essence
• 1 egg
• 1 ¾ cups self-raising flour
• ½ tsp salt
• ½ cup chocolate chunks or chips

• 1 cup Edmonds Standard Grade Flour
• 1 cup rolled oats
• 1 cup coconut
• ¾ cup Chelsea Raw Sugar
• 1 cup dried cranberries
• ½ cup pumpkin seeds
• ¼ cup sunflower seeds
• 125g butter
• ½ cup Chelsea Golden Syrup Tin
• 1 tsp Edmonds Baking Soda
• 2 Tbsp boiling water

• 185g unsalted butter, softened to room temperature
• 1¼ cups lightly packed Chelsea Soft Brown Sugar
• 2 extra large eggs
• 1½ cups gluten free plain flour
• 1 tsp gluten free baking powder
• 1½ cups desiccated coconut
• ½ cup ground almonds/almond meal
• 230g dark chocolate chips

• 125g butter, softened
• 125g Chelsea Raw Caster Sugar
• ½ tsp vanilla extract
• 1 egg
• 1 ½ cups plain flour, sifted (225g)
• 1 small pinch salt
• ⅓ cup good quality jam (try our plum jam, or mixed berry jam)
• 3 Tbsp Chelsea Icing Sugar

• 150g butter (+ 50g additional butter if mixture is crumbly)
• 6 Tbsp Chelsea Golden Syrup
• 3½ cups flour
• 1 tsp baking soda
• 1 Tbsp ground ginger
• 1 ¼ cups Chelsea White Sugar
• 1 egg, beaten

• ½ cup milk
• ½ teaspoon vinegar
• 1 cup flour
• 3 tablespoons Chelsea White Sugar
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 tablespoon butter (melted)
• 1 egg

• 3 egg whites, at room temperature
• ¼ tsp salt
• 1 cup Chelsea Caster Sugar
• ½ tsp vanilla or almond essence
• 2 Tbsp flour
• 1 ½ cups coconut
• 40 blanched almonds

• ½ cup coconut oil
• 1 cup Chelsea Soft Brown Sugar
• ¼ cup almond milk
• 1 tablespoon vanilla extract
• 2 cups all purpose flour 
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup vegan chocolate chips 

• 145g butter
• 1 tsp vanilla essence
• ½ cup Chelsea Icing Sugar
• ½ cup cornflour
• ¾ cup flour
• 4 Tbsp boysenberry jam
• Frozen boysenberries (defrosted in a sieve and halved crosswise)
• Chelsea Icing Sugar, to dust

• 1 Tbsp Chelsea Golden Syrup
• 1 Tbsp Meadow Fresh Original Milk
• 1 tsp Edmonds Baking Soda
• 125g butter, softened
• ½ cup Chelsea White Sugar or Chelsea Raw Sugar (113g)
• 1 ¼ cups Edmonds Standard Grade Flour (188g)
• ¼ cup Chelsea Coffee Sugar Crystals 

• 175g butter
• ½ cup Chelsea Caster Sugar
• grated rind of 1 lemon
• 2 egg yolks
• 1 ¾ cups flour
• ½ cup currants
• A little egg white, lightly beaten for glaze
• Extra Chelsea Caster Sugar to decorate