Biscuits

• 220g unsalted butter, softened (1 cup)
• ¾ cup Chelsea Soft Brown Sugar, packed
• 1 cup Chelsea White Sugar
• 2 eggs
• 1 tsp vanilla
• 3 ½ cups plain flour
• 1 ½ tsp salt
• 1 tsp baking soda
• 1 ½ cups chocolate chips
• 1 block of caramel centred chocolate

• 200g butter, softened
• ¼ Cup Chelsea White Sugar
• 1½ Cups plain flour
• 4 Tbsp cocoa powder
• 1 Cup cornflakes

Chocolate Icing

• ½ Cup Chelsea Icing Sugar
• 1 Tbsp water
• 2 Tbsp cocoa powder

• 2 cups (320g) raw almonds
• 250g butter, softened to room temperature
• ½ cup Chelsea Caster Sugar
• 2 tsp finely grated lemon rind
• 1 egg yolk, lightly beaten
• 2 cups plain flour, sifted
• ½ tsp freshly grated nutmeg
• 1 cup Chelsea Icing Sugar

Macaroons

• 4 eggs - separated
• 1 cup of Chelsea Caster Sugar
• 75g dark chocolate
• 200g ground almonds
• ¼ cup dark cocoa powder

Filling

• 100g Oreo biscuits
• 125g dark chocolate

• 3 egg whites (extra large) at room temperature
• ¼ cup Chelsea Caster Sugar
• 1¼ cups Chelsea Berry Flavoured Icing Sugar, sifted
• 1 cup ground almonds

Raspberry Filling

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

• 1 cup Edmonds Standard Grade Flour
• 1 cup rolled oats
• ¾ cup desiccated coconut
• ½ teaspoon ground cinnamon
• ¾ cup Chelsea Demerara Sugar
• 125g butter
• 3 tablespoons Chelsea Golden Syrup Tin
• ½ teaspoon bicarbonate of soda

• 250g standard flour
• 1½ tsp baking powder
• 120g butter, or 60g butter and 60g vegetable shortening
• (e.g. Kremelta), at room temperature
• 120g Chelsea Dark Cane Sugar
• 1 tsp vanilla essence
• 2 eggs
• ½ cup buttermilk, at room temperature
• 2 tbsp milk
• 1 tsp baking soda
• 1 tsp white vinegar

Hokey Pokey

• 75g Chelsea White Sugar
• 2 tbsp Chelsea Golden Syrup
• 1 tsp baking soda

Caramel Buttercream

• 100g unsalted butter
• 125g Chelsea Soft Brown Sugar
• 75g Chelsea Golden Syrup
• 125ml cream
• 1kg Chelsea Icing Sugar, sifted

• 250g butter, at room temperature
• 1 cup Chelsea Icing Sugar
• 2 tsp vanilla extract
• 2 cups gluten-free plain flour
• 1 cup rice flour
• 1 egg white, whisked
• ¼ cup Chelsea Raw Caster Sugar

• 250g butter, melted but not too hot
• 1 ¼ cups Chelsea Caster Sugar
• 1 egg
• 1 teaspoon vanilla essence
• ½ teaspoon coconut essence
• 1 cup coconut (coarse thread)
• 3 ½ cups self raising flour

• ½ cup butter (or margarine)
• ¼ cup Chelsea White Sugar
• 2 Tbsp sweetened condensed milk
• 1 cup flour
• 1 tsp baking powder
• ⅓ block dark chocolate (chopped)

Filling

• 1 ½ cups Chelsea Icing Sugar
• 1 tsp butter
• 1 tsp Hansell's Vanilla Essence
• 3 Tbsp boiling water
• 250g packet milk arrowroot biscuits

Filling

• 1 ½ cups Chelsea Icing Sugar
• 1 tsp butter
• ½ tsp Hansell's Raspberry Essence
• 2 drops Hansell's red food colouring
• 3 Tbsp hot water

• 125g butter, softened
• ½ cup Chelsea Soft Brown Sugar
• ½ cup Chelsea Treacle
• 1 egg yolk
• 2 ½ cups flour
• 1 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp baking soda

Top half

• 1 egg white
• 1 tsp cold water
• 1 cup Chelsea Caster Sugar

Bottom half

• 1 egg
• 1 egg yolk
• 1 tsp cold water
• ½ cup (100g) Chelsea Caster Sugar
• ½ cup (100g) plain flour
• ½ tsp baking powder

Lemon Curd

• 4 large lemons
• 100g butter
• 2 cups Chelsea White Sugar
• 4 eggs

• 125g butter
• 175g Chelsea White Sugar
• 1 egg
• 1 pkt Greggs Instant Butterscotch Pudding
• 4 tablespoons cornflour
• 175g self raising flour
• ¾ cup sultanas

• 250g butter, melted but not too hot
• 1 ¼ cups Chelsea Caster Sugar
• 1 egg
• 1 teaspoon vanilla essence
• ½ teaspoon coconut essence
• 1 cup long thread coconut 
• 3 ½ cups self raising flour

• 2 cups cornflakes
• 2 cups flour
• 1 cup cocoa powder
• 1 cup Chelsea White Sugar
• 250g of butter
• 2 eggs
• 3 tsp baking soda