Biscuits

• 375 g butter
• 1 cup Chelsea Soft Brown Sugar
• 2 tsp vanilla essence
• 2 beaten eggs
• 2 ½ cups self raising flour
• 1 ¼ cups plain flour
• 2 cups dessicated coconut
• Raspberry Jam

For vanilla cream

• 125 g butter
• 1 ½ cups Chelsea Icing Sugar, sifted
• 1tsp vanilla essence
• 4 tsp milk or cream

• 1 ¼ cups walnuts
• 125g butter, softened to room temperature
• 2 Tbsp Chelsea Caster Sugar
• Zest of 2 lemons
• 1 cup plain flour, sifted
• ¼ tsp sea salt
• ½ cup Chelsea Icing Sugar

Cookie Dough

• 2 Cups Plain White Flour
• ½ teaspoon Baking Soda
• 1 Tablespoon Ground Ginger
• 1 Cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar
• 150 grams Butter, cubed
• 1 Egg, beaten
• 1-2 Tablespoons Chelsea Golden Syrup

Icing for Piping

• 2 Egg Whites
• 2 Cups Chelsea Icing Sugar

• 175g unsalted butter
• ¼ cup Chelsea Icing Sugar (38g)
• 1 Tbsp vanilla essence
• 1 ½ cups plain flour (225g)
• ¼ cup custard powder (35g)

Filling

• 50g unsalted butter
• ½ cup Chelsea Icing Sugar (75g)
• 2 Tbsp custard powder

• 5 Tbsp Chelsea White Sugar
• 2 Tbsp Chelsea Golden Syrup
• 1 tsp baking soda
• 125g butter, chopped and softened
• 1 tsp vanilla essence
• 1 ¼ cups Chelsea Soft Brown Sugar
• 1 egg
• 1 ½ cups plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 Tbsp cocoa powder
• 1 cup chocolate, chopped into small pieces or choc chips
• ¾ cup approx broken hokey pokey from section A

• 3 egg whites, at room temperature
• ¼ cup Chelsea Caster Sugar
• Few drops green food colouring
• 1¼ cups Chelsea Icing Sugar, sifted
• 1 cup finely ground unsalted pistachios
• ½ teaspoon vanilla paste

White Chocolate Cream

• ¼ cup thickened cream
• 150g white chocolate, coarsely chopped

• 250g butter
• 1 cup Chelsea Icing Sugar
• 2 cups flour
• 1 cup cornflour
• ½ tsp salt

• 125g Butter
• ¾ cup Chelsea Soft Brown Sugar
• 1tsp Vanilla or essence of choice
• 1-2 Tbsp Orange Juice
• 1 ¼ cup Self Raising Flour
• Zest of 1 large Orange
• ⅔ cup Chocolate Chips, drops etc.

• 1 cup rolled oats
• 1 cup Chelsea Soft Brown Sugar
• ½ tsp Edmonds Baking Soda
• 1 cup Edmonds Standard Grade Flour
• ¾ cup coconut
• 150-160g butter
• 2 Tbsp Chelsea Golden Syrup Tin
• 1 Tbsp boiling water

• 1 cup Chelsea Caster Sugar
• 2 egg whites
• 2 cups cornflakes
• 1 cup salted peanuts
• pinch salt

• 120g coconut oil, melted
• 4 Tbsp hot water
• ¾ cup Chelsea Soft Brown Sugar (160g)
• 1 Tbsp Chelsea Golden Syrup or Chelsea Organic Agave Syrup
• ½ tsp vanilla essence
• 1 ½ cups Edmonds Gluten Free Plain Flour
• 2 tsp Edmonds Baking Powder
• 1 cup desiccated coconut
• ½ cup ground almonds
• ½ cup vegan dark chocolate chips

• 250g butter
• 90g (¼ cup) Chelsea White Sugar
• 1 egg
• 250g (2 cups) flour
• 1 Tbsp coconut
• 1 tsp cream of tartar
• 1 tsp baking soda
• extra coconut (½ cup)
• Chelsea Icing Sugar for dusting

Icing

• 1½ cups Chelsea icing sugar
• 25g butter melted
• 2 Tbsp milk
• few drops vanilla essence

• 225g butter softened
• ½ cup Chelsea Icing Sugar
• Pinch of salt
• ¾ cup cornflour
• 1½ cups flour
• ¼ cup chopped walnuts (optional)
• Chelsea Raw Sugar for sprinkling

Biscuit

• 1 ½ cups flour
• ½ cup Chelsea Icing Sugar
• ⅓ cup cocoa powder
• 125g butter
• ¼ cup milk

Peppermint cream

• 50g butter, at room temperature
• ⅔ cup Chelsea Icing Sugar
• ¼-½ teaspoon peppermint essence, to taste

• 125g butter, cubed
• 200g dark chocolate, broken
• 3 eggs, lightly beaten
• 1 cup Chelsea Soft Brown Sugar
• 1¼ cups Edmonds Gluten Free Plain Flour
• ½ cup cocoa
• 200g dark chocolate chips
• ½ cup roasted hazelnuts (optional), coarsely chopped

• 90g butter
• ⅓ cup packed Chelsea Soft Brown Sugar
• ½ cup honey
• 1 ⅓ cups plain flour
• 2 x 45g crushed crunchie bars