Meal - Morning Tea

• 250g butter (at room temperature)
• ⅔ cups Chelsea Caster Sugar
• ⅔ cups Chelsea Soft Brown Sugar
• 1 tsp vanilla essence
• 2 eggs
• 2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup chocolate chips
• ½ cup almonds
• ½ cup apricots
• ½ cranberries

• ⅓ Cup rolled oats
• ⅓ Cup Chelsea Soft Brown Sugar 
• ¼ Cup choc chips
• ⅓ Cup flour
• 1 heaped Tbsp Chelsea Golden Syrup
• 75g butter
• 1 Tbsp milk

• 150g butter, diced and softened
• ¾ cup Chelsea Brown Sugar
• ¼ cup Chelsea Caster Sugar
• 1 extra large egg
• 1 tsp vanilla extract
• 1½ cups self-raising flour
• ½ cup plain flour
• 100g dark cooking chocolate, chopped

• 1 cup Chelsea Dark Cane Sugar (200g)
• 100g butter, melted
• 3 eggs
• 3 bananas, mashed with a fork
• ½ cup Meadow Fresh Milk (125ml)
• 1 tsp Edmonds Baking Soda
• 150g Meadow Fresh Kalo Yoghurt (vanilla bean works well)
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 Tbsp Edmonds Baking Powder

Caramel Cream Cheese Icing

• ½ cup Chelsea Dark Cane Sugar (100g)
• 60g butter
• 2 Tbsp Meadow Fresh Milk
• 200g Meadow Fresh Traditional Cream Cheese, at room temperature
• 2 cups Chelsea Icing Sugar (300g)
• Grated or finely chopped milk or dark chocolate, to decorate (optional)

• ¾ Cup Flour
• ½ Cup Cocoa Powder
• 1 Cup Chelsea White Sugar
• 1 tsp Salt
• 2 tsp Baking Powder
• 1 tsp Instant Coffee
• 75g Butter
• 2 Eggs
• ½ Cup Milk
• 1 tsp Vanilla Essence
• 1 Cup Berries (Optional)

To serve

• Ice or dust with a combination of Chelsea Icing Sugar and Cocoa powder

• 125g butter, softened
• ½ cup Chelsea Dark Cane Sugar
• ½ cup Chelsea Soft Brown Sugar
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• 60g dark chocolate, melted and slightly cooled
• 200g self-raising flour, sifted
• 3 tbs cocoa
• ½ tsp salt
• ¼ tsp baking powder
• ¼ tsp baking soda
• 100g milk chocolate chips
• 75g white chocolate chips

• 125g butter
• ½ cup Chelsea Raw Sugar
• ¼ cup Chelsea Golden Syrup
• 1 cup rolled oats (not instant)
• ¼ cup dried blueberries
• ¼ cup goji berries
• ½ cup dried cranberries
• ½ cup diced dried apricot, chopped
• ½ cup self-raising flour
• 3 tbs pepitas
• 1 tbs sesame or chia seeds

• Yoghurt Drizzle
• 1 cup Chelsea Pure Decorating Icing Sugar
• 1 tbs natural yoghurt
• ½ tsp lemon juice

• To Decorate
• Freeze dried raspberries
• Shredded coconut
• Fresh blueberries

• 1 Large Tin Asparagus Spears, Preferably Green
• 185g Flour
• 2 Eggs
• 1 ½ Cups Milk
• 1 tsp Salt
• 1 tsp Chelsea White Sugar
• 1 Tablespoon Oil
• Butter

MORNAY SAUCE

• 2 Tablespoons Flour
• 2 Tablespoons Butter
• 1 Cup Milk
• Nutmeg
• ½ Cup Grated Cheese
• Salt and Pepper
• Grated Parmesan

• 2 sheets, frozen butter puff pastry, defrosted 
• 2 Beurré Bosc pear (brown pears) - ripe, but still firm
• 70g butter, melted and slightly cooled
• ½ cup Chelsea Icing Sugar, sifted
• 1 teaspoon cornflour, sifted
• 1¼ cups almond meal
• 1 teaspoon vanilla bean extract or essence
• 2 large eggs
• 2 tablespoons flaked almonds, lightly toasted
• 3 tablespoons Chelsea Easy Pour Syrup warmed
• whipped cream or ice cream

• 150g butter, softened
• ½ cup Chelsea Icing Sugar (75g)
• 1 cup Edmonds Standard Grade Flour (150g)
• ½ cup Edmonds Fielder's Cornflour (75g)

To Decorate

• ½ cup Chelsea Icing Sugar (75g)
• 1 Tbsp water
• Candy eyes
• Sprinkles
• Mini m&m's

• 50g butter
• 1 Tbsp Chelsea Treacle or Chelsea Golden Syrup
• ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
• 1 egg
• 1 cup Edmonds Standard Grade Flour (150g)
• 1 tsp Edmonds Baking Powder
• 1 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp Edmonds Baking Soda
• ¾ cup Meadow Fresh Original Milk (190ml)

ICING (optional)

• 1 cup Chelsea Icing Sugar (150g)
• 2-3 Tbsp lemon juice
• 3 Tbsp chopped crystallised ginger

• 200g butter, softened
• ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (113g)
• 1 tsp vanilla essence
• 1 ¼ cups Edmonds Standard Grade Flour (188g)
• ¼ cup cocoa powder (20g)
• 1 ½ cups cornflakes (or crushed Weetbix)

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 1 Tbsp cocoa powder
• 1 Tbsp butter, softened
• 2-3 Tbsp boiling water
• Walnut halves, to decorate (optional)

• 1 ¼ cups quick cook oats (150g)
• 1 cup rice bubbles (30g)
• 1 cup mixed dried fruit (i.e. sultanas, cranberries, chopped dates or apricots) (140g)
• ½ cup desiccated coconut (50g)
• ½ cup plain or wholemeal flour (75g)
• ⅓ cup whole almonds (60g), roughly chopped
• 3 Tbsp pumpkin seeds
• 3 Tbsp sunflower seeds
• ¼ tsp salt
• 1 cup Chelsea Coconut Sugar (150g)
• ½ cup coconut oil (125g)
• ½ cup peanut butter, smooth or crunchy (130g)
• ¼ cup Chelsea Golden Syrup (90g)
• 1 tsp vanilla essence
• ¾ cup chocolate chips (150g) (optional)

• 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

• 4 large organic egg whites, at room temperature
• 115g Chelsea Caster Sugar
• 115g Chelsea Berry Flavoured Icing or Chelsea Icing Sugar

• 1 cups Chelsea White Sugar
• 1½ cups Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Soda
• 1 tsp salt
• 3 ripe bananas, mashed (The skins should have black spots on them)
• ¼ cups butter, melted
• 1 egg
• Optional Handful of dried fruit, nuts, chocolate chips