Morning Tea

• 100g butter plus extra 50-60g for the gem irons
• ¾ cup Chelsea White Sugar
• 2 eggs
• 2 Tbsp Chelsea Golden Syrup
• 1 ½ cups flour
• 1 tsp ground ginger
• ½ tsp mixed spice
• ¼ tsp baking powder
• 1 tsp baking soda
• ½ cup milk
• whipped cream for filling
• Chelsea Icing Sugar for dusting

• 1 cup rice flour, plus extra to dust
• 150g butter, softened
• ¾ cup Chelsea Caster Sugar
• 3 eggs
• ½ cup ground almonds
• 1½ tsp gluten free baking powder
• 1 tsp xanthan gum
• 1 Tbsp milk
• 300ml cream, softly whipped
• fresh fruit of your choice to serve
• Chelsea Icing Sugar, to dust 

• 2 cups grated raw pumpkin
• 1 cup crushed pineapple in syrup or juice
• 2 cups self raising flour
• 3 tsp mixed spice
• ½ cup milk, warmed with 1 teaspoon baking soda stirred into it
• 1 cup Chelsea Dark Cane Sugar
• 2 eggs
• ½ cup lite oil, canola or olive etc
• 1 cup chopped pecans or walnuts
• ½ tsp salt
• Vanilla ice cream and Chelsea Golden Syrup to serve

• 125g butter
• ½ cup Chelsea White Sugar
• 2 eggs beaten
• ¼ cup milk
• ½ tsp lemon essence
• 1 ½ cups flour
• ½ tsp baking soda
• 1 tsp cream of tartar
• 1 cup sultanas

• 1 egg
• 250 ml of apple sauce or pureed stewed apple
• ¾ cup of Chelsea Dark Cane Sugar
• 50g butter melted
• 2 ¼ cups flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup raisins (or sultanas)
• ½ cup walnuts or pecans – chopped

• 200g butter, softened
• 1 cup Chelsea White Sugar
• 3 eggs
• 150g yoghurt (apricot or peach flavours are great or just plain)
• 3 cups finely chopped but unpeeled fresh white peaches or nectarines
• ½ cup chopped nuts (optional)
• Grated rind and juice of 1 lemon
• 2 cups flour
• 3 tsp baking powder
• 1 tsp ground cinnamon

• ½ cup chopped dried apricots
• ½ cup water
• ½ cup apricot jam, homemade is optional
• 100g butter
• ½ cup Chelsea White Sugar
• 1 egg
• ½ cup milk
• 2 cups flour
• 4 tsp baking powder
• 2 Tbsp Chelsea Raw Sugar 

• 2 cups Edmonds Standard Grade Flour (300g)
• ¾ cup Chelsea Caster Sugar (170g) + extra for sprinkling (optional)
• 2 tsp Edmonds Baking Powder
• 1 tsp ground cinnamon
• ½ tsp Edmonds Baking Soda
• 1 cup dried cranberries (160g)
• 150g white chocolate, roughly chopped
• 2 eggs
• 1 cup Meadow Fresh Kalo Natural Yoghurt (250g)
• 150ml neutral oil (i.e. canola, sunflower, rice bran)

• 4 cups plain flour
• 2 cups Chelsea Caster Sugar
• 1.5 teaspoons of baking powder
• 1 pinch of salt
• 2 cups milk
• 2 eggs
• 1 tablespoon vanilla extract
• 8 tablespoons butter melted

• 3 eggs
• 2 extra egg whites
• 1 cup Chelsea White Sugar
• 2 Tbsp grated orange rind
• 2 Tbsp orange juice
• ½ cup sour cream
• 1 cup polenta
• 2 tsp gluten free baking powder

Cupcakes

• 125g butter
• ½ cup Chelsea Caster Sugar
• 2 eggs
• 1 tsp vanilla essence
• 1 cup standard flour
• 2 tsp baking powder
• ¼ cup milk
• 1 heaped tsp ground ginger
• ½ tsp cinnamon

Icing

• 125g butter
• 200g Chelsea Soft Brown Sugar
• 80ml cream
• 2 cups Chelsea Icing Sugar
• 2 dessertspoons cream cheese

• 250 grams butter, softened
• 1 ½ cups Chelsea White Sugar
• Grated rind and juice of 2 lemons
• 2 eggs
• 1 cup self raising flour
• 1 ¼ cups flour
• 2 cups desiccated coconut

• 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

• 100g butter
• 1 cup Chelsea Organic Raw Sugar
• 1 egg
• 1 tsp baking soda
• 1 cup milk
• 1 ½ cups standard flour
• 1 tsp cinnamon
• approx 1 ½ cups blackberries (blueberries or boysenberries)

• 4 egg whites
• 2 Tbsp Chelsea Caster Sugar
• 1 cup ground almonds
• 2 cups Chelsea Icing Sugar
• 1 Tbsp maize cornflour
• 1 cup white chocolate melts

• 1kg high grade flour
• 20g salt
• 50g softened butter
• 100g Chelsea White Sugar
• 25g instant active dried yeast
• 1 small egg
• 600ml warm water or milk

To serve

• Chelsea Berry Flavoured Icing Sugar
• Whipped cream