Biscuits

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

TO DECORATE

• 38g Chelsea Icing Sugar (¼ cup)
• 1-2 tsp water
• 32 small candy eyes
• 16 Jaffas, Ojays or red pebbles
• 16 cellophane bags (approximately 12cm x 15cm)
• 16 black or brown pipe cleaners

• 125g butter, softened 
• ¾ cup Chelsea Caster Sugar (170g)
• 1 tsp vanilla essence
• 1 egg
• 1 ⅓ cups Edmonds Standard Grade Flour (200g)
• ⅔ cup rice flour (100g)
• 1 tsp Edmonds Baking Powder
• 1 tsp ground cinnamon
• ½ tsp mixed spice

ICING

• 1 egg white
• 1 ½ cups Chelsea Icing Sugar (225g)
• 1-2 tsp lemon juice

• 225g unsalted butter
• 110g Chelsea Icing Sugar
• 275g plain flour
• 60g cornflour
• Chelsea Caster Sugar, for sprinkling

• 1 cup wholemeal self-raising flour
• 1 cup rolled oats
• 1 cup sultanas
• ½ cup coconut threads
• 1 cup Chelsea Caster Sugar
• 125g butter
• 2 Tbsp honey
• ½ tsp baking soda
• 1 Tbsp boiling water

• 150g butter, softened
• 1 cup Chelsea Caster Sugar
• 2 eggs
• 1 tsp vanilla essence
• 2 ½ cups Edmonds Standard Grade Flour
• ¾ tsp Edmonds Baking Powder
  Icing
• 1 egg white
• 1 ⅓ cups Chelsea Pure Decorating Icing Sugar
• 1 tsp lemon juice
• Food colouring (optional)

• 1¼ cups (175g) raw almonds
• ½ cup (125g) butter, room temperature
• 2 Tbsp Chelsea Raw Caster Sugar
• Zest of 2 lemons
• 1 cup (150g) gluten free plain flour, sifted
• ¼ tsp sea salt
• ½ cup (75g) Chelsea Icing Sugar
• Chelsea Icing Sugar extra, for dusting

• ½ cup Chelsea Brown Sugar
• ⅓ cup Chelsea White Sugar
• ½ cup melted butter or margarine
• ½ tsp Vanilla essence
• 1 cup flour
• ¾ tsp baking soda
• ¼ tsp salt
• 1 cup chocolate chips
• ½ cup sultanas

• 125g butter
• ½ cup Chelsea White Sugar
• 1 Tbsp Chelsea Golden Syrup
• 1 egg
• 2 cups plain flour
• 2 tsp cocoa powder
• 1 tsp each cinnamon, mixed spice
• 1 tsp baking powder

Decoration

• ½ cup Chelsea White Sugar
• ½ cup water
• 1 pack Fondant Icing (approx. 750g)
• Gel Food Colouring (green and orange)
• Black Gel Pen

• 3 x 50g eggs (at room temperature)
• ¾ cup Chelsea Raw Sugar
• 1 tsp vanilla essence
• 1 cup desiccated coconut

• 250g butter, softened to room temperature
• 2 tsp finely grated lemon rind
• 1 cup Chelsea Icing Sugar, sifted
• 2 cups plain flour
• 1 tsp lemon juice
• 1 cup Jam, approximately (mixed berry or your choice)
• Chelsea Icing Sugar, extra (for dusting)

• 1 cup flour
• 1 tsp baking powder
• pinch salt
• 60g butter
• 1 cup Chelsea White Sugar
• 1 cup medium-cut coconut (not fine)
• 1 large egg
• optional topping (crystallised ginger, glace cherries, mixed peel, chocolate chips, chopped nuts, coffee crystals)

• 250g butter, at room temperature
• 120g (⅔ cup) Chelsea Icing Sugar
• 200g (1⅓ cups) plain flour
• 50g (⅓ cup) cornflour
• 35g (⅓ cup) cocoa powder
• Extra icing mixture, to dip

Filling

• 40g butter, at room temperature
• 60g (⅓ cup) Chelsea Icing Sugar, sifted
• 1 teaspoon instant coffee powder

• 125g butter, room temperature
• ½ cup Chelsea Caster Sugar
• 1 Tbsp Chelsea Honey Maple or Maple flavoured syrup
• 1 tsp vanilla extract
• 1 egg, whisked
• 1 ¾ cups plain flour, sifted
• ½ cup self-raising flour, sifted
• 1 tsp mixed spice
• 1 tsp cinnamon
• ½ tsp nutmeg
• Extra plain flour, for dusting
• Royal icing, for decorating (recipe below)
• Sugar flowers for decorating (optional)

• Royal Icing
• 2 egg whites
• 2 cups Chelsea Icing Sugar, sifted

• 175g butter, softened
• ½ cup Chelsea Icing Sugar
• 1½ cups plain flour
• ½ cup cornflour
• Pinch of salt

• ⅔ cup oil
• 1 cup Chelsea White Sugar
• 1 egg
• 1 Tbsp Chelsea Treacle
• 1 Tbsp Chelsea Golden Syrup
• 2 cups flour
• 2 tsp baking soda
• 2 tsp cardamom
• 1 tsp coriander
• ¼ cup Chelsea White Sugar to roll biscuits in

• 1 cup of butter (225g)
• ¾ cup Chelsea White Sugar
• ¾ cup Chelsea Soft Brown Sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 ¼ cups plain white flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips