Meal - Snack

• 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

Dough

• 2 cups Edmonds Self Raising Flour (300g)
• ⅛ tsp salt
• 90g butter, cubed
• ⅔ cup Meadow Fresh Original Milk (160ml)

Filling

• 120g butter, softened
• ¼ cup Chelsea Soft Brown Sugar (50g)
• 2 tsp Chelsea White Sugar
• 1 ½ tsp ground cinnamon

Icing

• 1 cup Chelsea Icing Sugar (150g)
• 1 ½ - 2 Tbsp boiling water

• 180g butter, softened
• ½ cup Chelsea White Sugar (113g)
• ½ can condensed milk (200g)
• 1 tsp vanilla essence
• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 ½ tsp Edmonds Baking Powder
• ¼ tsp salt
• 250g milk and dark chocolate chunks
• sea salt flakes, to sprinkle (optional)

Sponge

• 125g butter, cubed, softened
• ¾ cup Chelsea Caster Sugar (170g)
• 1 tsp vanilla extract
• 2 eggs
• 1 ⅓ cups plain flour (200g)
• 2 ½ tsp baking powder
• ½ cup milk (125ml)

Icing

• 85g packet raspberry jelly crystals
• ½ cup boiling water (125ml)
• 30g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 2-3 cups desiccated coconut (200-300g)

To Serve

• 1 cup cream (250ml)
• 3 Tbsp Chelsea Icing Sugar (optional)
• ⅓ cup raspberry jam (105g)

• 1 ½ cups Edmonds Self Raising Flour
• ¼ Teaspoon Salt
• 25g butter
• 1 cup grated Cheese
• 1 small onion very finely chopped
• ¼ cup Meadow Fresh Original Milk approximately

• 1 cup blueberries, raspberries or blackberries fresh or frozen
• ¾ cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
• ½ tsp vanilla essence
• 2 cups plain flour
• 4 tsp baking powder
• ¼ tsp salt
• 100g butter, melted
• 2 eggs, beaten
• 1 cup milk

Crumble Topping

• 2 tbsp Chelsea Raw Sugar, extra
• 2 tbsp oats

• 1kg plums, stoned and quartered
• 380g apples (about 3 medium), peeled, cored and cut into chunks
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 heaped tsp (approx.) of ginger, finely chopped
• 375ml white vinegar
• 500g Chelsea Raw Sugar
• ½ tsp dried chilli flakes
• 1 tsp chinese five spice
• ¼ tsp salt

• 1 ½ cups flour
• 1 ½ teaspoons baking powder
• ⅓ cup Chelsea Raw Sugar
• 60g butter
• ⅔ cup mashed banana
• ½ cup chocolate chips
• 1 egg
• ½ cup milk

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

• 125g butter, softened
• 125g Chelsea Raw Caster Sugar
• ½ tsp vanilla extract
• 1 egg
• 1 ½ cups plain flour, sifted (225g)
• 1 small pinch salt
• ⅓ cup good quality jam (try our plum jam, or mixed berry jam)
• 3 Tbsp Chelsea Icing Sugar

• ½ tsp salt
• 1 tsp  Edmonds Baking Soda
• 1 cup Meadow Fresh Low Fat Milk
• 2 eggs
• 2 cups Edmonds Standard Flour
• ½ cup Chelsea White Sugar
• 2 tsp cream of tartar

• 125g butter
• 1 cup Chelsea LoGiCane™ Sugar
• 1 egg, beaten
• 2 tbsp cocoa
• 1 ½ cups self raising flour
• ½ tsp salt
• ¼ cup raw skinless peanuts, lightly toasted and chopped

• 250g butter
• 1 teaspoon sweetened coffee essence
• ½ cup Chelsea Icing Sugar
• 1 ½ cups flour
• ½ cup cornflour

For the filling

• 50g butter, softened
• ¾ cup Chelsea Icing Sugar
• 1 tablespoon sweetened coffee essence

• 1 ½ cups blanched peanuts (240g)
• ¾ cup raw almonds (120g)
• 1 ½ cups pretzel bows (150g)
• 1 ½ cups roughly broken plain crackers (Snax or Ritz crackers work well) (115g)
• 50g butter, cubed
• ¼ cup Chelsea Dark Cane Sugar (50g)
• 1 ½ Tbsp Chelsea Golden Syrup (tin)
• 2 tsp garlic powder
• 1 tsp ground cumin
• ½ tsp salt
• Pinch cayenne pepper

• 200g flour
• 150g Chelsea Soft Brown Sugar
• 2 tsp baking powder
• 100ml oil
• 50g desiccated coconut
• 250g plain yoghurt
• 250g crushed pineapple
• 1 tablespoon milk
• 1 egg
• cooking spray oil
• Almonds to decorate 

• 2 cups boiling water
• 1 packet jelly orange (or lemon) flavour
• ½ cup Chelsea White Sugar
• 60 g butter
• 2 teaspoons baking soda
• 375g sultanas
• 3 cups plain flour
• 3 teaspoons baking powder
• ½ cup chopped walnuts (optional)