Biscuits

• 2 cups crunchy peanut butter
• 2 cups Chelsea Caster Sugar
• 2 eggs
• ½ tsp Vanilla essence

• 125g butter, chopped, at room temperature
• 1 cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar, lightly packed
• ½ cup crunchy peanut butter
• 1 egg, beaten
• 1 cup rice flour
• 1 tsp baking powder

Topping

• ⅓ cup finely chopped chocolate
• ¼ cup chopped peanuts

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

• 250g butter, softened
• ½ cup Chelsea  Icing Sugar
• 1 ½ cups Edmonds Standard Grade Flour
• ¾ cup Edmonds Fielder's Cornflour

Filling

• 50g butter, softened
• ¾ cup Chelsea Icing Sugar
• 1 Tbsp hot water

• 250g butter
• 1 ¾ Chelsea Caster Sugar
• 3 egg
• 3 cups flour
• 2 tsp baking powder
• 2 pinches of salt
• 4 Tbsp cocoa
• 2 cups peanuts (roasted and husked)

Biscuits

• 100g butter
• ¼ cup Chelsea Golden Syrup Tin
• 1 ¾ cups quick cooking oats
• ¼ cup desiccated coconut
• ½ cup Chelsea Demerara Sugar
• ¼ cup Edmonds Standard Grade Flour, sifted

Chocolate Cream

• 150g dark chocolate, finely chopped
• 2 tablespoons thickened cream

• 100g butter, melted
• 2½ cups flour
• 1 tsp baking powder
• ¾ cup Chelsea White Sugar or Chelsea Raw Sugar
• 1 cup (150g) blanched almonds or nuts of your choice,
• coarsely chopped
• 150g chocolate, chopped
• 3 eggs, lightly beaten

Macarons

• 225g Chelsea Vanilla Flavoured Icing Sugar, sifted
• 130g ground almonds
• 3 egg whites
• Pinch of salt
• 60g Chelsea Caster Sugar
• 2 tsp coffee essence

Vanilla Cream Filling

• 85g softened butter
• 175g Chelsea Vanilla Flavoured Icing Sugar

• 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.

• 390g Flour
• 260g Butter
• 130g Chelsea Icing Sugar
• a dash of lemon juice
• 1 egg yolk
• 10g vanilla sugar
• a pinch of salt

• 500g desiccated coconut
• 1 tin sweetened condensed milk

• 125g butter
• 1 cup Chelsea LoGiCane™ Sugar
• 1 egg, beaten
• 2 tbsp cocoa
• 1 ½ cups self raising flour
• ½ tsp salt
• ¼ cup raw skinless peanuts, lightly toasted and chopped

To Make Jam

• 1kg low pectin fruit (raspberries, strawberries, blackberries, blueberries, plums, apricots, peaches, pears, figs, rhubarb or sweet navel oranges)
• 1kg Chelsea Jam Setting Sugar
• A knob of butter (10g)

To Make Jam Biscuits

• 200g butter, softened
• ¼ cup Chelsea Icing Sugar
• 1¾ cups plain flour
• ¼ cup custard powder
• ¼ cup jam

• 250 grams butter, softened
• 1 ½ cups Chelsea White Sugar
• Grated rind and juice of 2 lemons
• 2 eggs
• 1 cup self raising flour
• 1 ¼ cups flour
• 2 cups desiccated coconut

• 250g butter
• 1 teaspoon sweetened coffee essence
• ½ cup Chelsea Icing Sugar
• 1 ½ cups flour
• ½ cup cornflour

For the filling

• 50g butter, softened
• ¾ cup Chelsea Icing Sugar
• 1 tablespoon sweetened coffee essence

• 125g butter, at room temperture
• ¼ cup (30g) Chelsea Icing Sugar
• ¾ cup (110g) flour
• ¼ cup (30g) cornflour

Citrus Icing

• 3 Tbsp butter, at room temperture
• ⅔ cup (85g) Chelsea Icing Sugar
• 2 tsp finely grated lemon or orange zest
• 1 Tbsp lemon or orange juice