Cooking Method - Freezer Friendly

• 200g butter
• 1 cup Chelsea White Sugar
• 1 cup Chelsea Soft Brown Sugar
• 2 eggs
• 2 tsp vanilla essence
• 3 cups Edmonds Standard Grade Flour
• pinch of salt
• 1 tsp Edmonds Baking Powder
• 2 cups chocolate chips

• ¾ cup dried apricots
• 1 cup desiccated coconut
• ¼ cup sweetened condensed milk
• ¼ cup Chelsea Caster Sugar (for rolling balls in)

Muffins

• 1 ½ cups plain flour
• 2 tsps baking powder
• ½ tsp bicarbonate of soda
• ½ cup Chelsea Caster Sugar
• 1 large egg
• ⅓ cup grapeseed oil or vegetable oil
• 3 Tbsps Chelsea Golden Syrup
• ¾ cup milk
• 1 ripe banana, mashed

Crumble

• ⅓ cup rolled oats
• 2 Tbsps desiccated coconut
• 2 Tbsps plain flour
• 30g butter, melted
• 3 Tbsps Chelsea Soft Brown Sugar

Banana Ice Cream

• 2 cups Meadow Fresh Original Milk
• 2 tbsp Edmonds Custard Powder
• ½ cup Chelsea Organic Raw Sugar
• 3 bananas
• 2 cups plain yoghurt
• 1 tsp vanilla essence
• 1 cup cream (softly whipped)

Caramel Sauce

• 90g butter
• ⅓ cup Chelsea Golden Syrup
• ½ cup Chelsea Soft Brown Sugar
• ⅛ tsp sea salt (optional)
• ⅓ cup cream

To serve

• 1 cup crushed malt biscuits
• 1 cup cream, whipped
• 2 tbsp chocolate sprinkles

• ½ cup Chelsea Raw Sugar
• 1 cup water
• 2 tbs fresh mint leaves
• 2 cups chopped pineapple
• Finely grated rind of ½ lime
• 2 tsp lime juice

Ice-Cream Filling

• 2L vanilla ice-cream, softened
• 120g chocolate coated turkish delight, finely chopped

Biscuits

• 250g butter, diced and softened
• 1 cup Chelsea Icing Sugar
• 2 cups plain flour
• ¼ cup cocoa
• 30g shelled pistachios, chopped

To Decorate

• 60g dark cooking chocolate, melted
• Chopped pistachio, extra
• Dried rose petals

• 4 ½ cups all-purpose flour
• 4 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground cloves
• ¼ teaspoon salt
• 1 ½ cups butter
• 2 cups Chelsea Caster Sugar
• 2 eggs
• ½ cup Chelsea Molasses
• ¾ cup Chelsea White Sugar