Occasion - Anzac

• 1 cup Edmonds Standard Grade Flour (150g)
• 1 ½ tsp ground cinnamon
• 1 ¾ cups rolled oats (210g)
• 1 cup desiccated coconut (100g)
• ½ cup Chelsea White Sugar or Chelsea Raw Sugar (113g)
• ¼ cup (firmly packed) Chelsea Soft Brown Sugar (50g)
• 125g butter, cubed
• ¼ cup Chelsea Golden Syrup (tin) (90g)
• 2 Tbsp water
• 1 tsp Edmonds Baking Soda

• 100g butter
• 2 Tbsp Chelsea Golden Syrup Tin
• ½ cup Chelsea Raw Sugar
• ½ tsp Edmonds Baking Soda
• 2 Tbsp boiling water
• ½ cup Edmonds Standard Grade Flour
• ½ cup coconut
• ¾ cup rolled oats
• ⅓ cup mixed seeds -sunflower & pumpkin

• 1 cup Edmonds Standard Grade Flour
• ¾ cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
• 1 cup rolled oats
• ½ cup diced dried apricots
• ½ cup dark chocolate bits
• ¼ cup shredded dried coconut
• 3 Tbsp Chelsea Golden Syrup Tin
• 120g butter, melted
• 1 tsp Edmonds Baking Soda

• 1 cup Edmonds Standard Grade Flour
• ¾ cup Chelsea White Sugar
• 1 ¾ cups coconut (coarsely shredded coconut is great for texture)
• 1 ½ cups rolled oats
• ¼ cup chopped walnuts
• 100g butter
• 2 Tbsp Chelsea Golden Syrup Tin
• 1 tsp Edmonds Baking Soda
• 2 Tbsp boiling water

• 1 cup Edmonds Standard Grade Flour
• 1 cup rolled oats
• 1 cup coconut
• ¾ cup Chelsea Raw Sugar
• 1 cup dried cranberries
• ½ cup pumpkin seeds
• ¼ cup sunflower seeds
• 125g butter
• ½ cup Chelsea Golden Syrup Tin
• 1 tsp Edmonds Baking Soda
• 2 Tbsp boiling water

• 1 cup Edmonds Standard Grade Flour
• 2 tsp Edmonds Baking Powder
• ½ cup desiccated coconut
• ½ cup rolled oats
• 1 cup blueberries or 1 punnet (125gms)
• ½ cup Edmonds Wholemeal Flour
• 1 cup Chelsea Soft Brown Sugar
• 2 eggs
• 60g butter, melted
• 1 cup Meadow Fresh Original Milk
• ½ tsp Edmonds Baking Soda
• ¼ cup Chelsea Golden Syrup
• Chelsea Icing Sugar to dust

Base

• 1 cup Edmonds Standard Grade Flour
• 1 cup desiccated coconut
• ½ cup instant oats
• 100g butter
• ½ cup lightly packed Chelsea Brown Sugar
• 1 Tbsp Chelsea Golden Syrup Tin

Filling

• ½ cup lemon juice
• 2 tsp lemon rind
• 500g ricotta
• ½ cup natural yogurt
• 3 large eggs
• ¾ cup Chelsea Caster Sugar
• 2 passionfruits
• Cream, to serve
• Extra Chelsea Golden Syrup Tin to serve

Biscuits

• 100g butter
• ¼ cup Chelsea Golden Syrup Tin
• 1 ¾ cups quick cooking oats
• ¼ cup desiccated coconut
• ½ cup Chelsea Demerara Sugar
• ¼ cup Edmonds Standard Grade Flour, sifted

Chocolate Cream

• 150g dark chocolate, finely chopped
• 2 tablespoons thickened cream

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

• 1 cup Edmonds Standard Grade Flour
• 1 cup rolled oats
• ¾ cup desiccated coconut
• ½ teaspoon ground cinnamon
• ¾ cup Chelsea Demerara Sugar
• 125g butter
• 3 tablespoons Chelsea Golden Syrup Tin
• ½ teaspoon bicarbonate of soda

ANZAC biscuit base (adapted from Chelsea Sugar)

• 1 cup plain flour
• 1 ½ tsp cinnamon
• 1 ¾ cups rolled oats
• 1 cup desiccated coconut
• ½ cup Chelsea Raw Sugar
• ¼ cup Chelsea Soft Brown Sugar, packed
• 125g butter, cubed + 200g butter, melted
• ¼ cup Chelsea Golden Syrup
• 2 Tbsp water
• 1 tsp baking soda

Cheesecake filling

• 100g white chocolate, chopped
• ¼ cup cream (to pour)
• 3 tsp gelatine
• ¼ cup water
• 375g cream cheese, softened
• 1 tsp vanilla essence
• ½ cup Chelsea Organic Raw Sugar, ground to fine grain in food processor (alternatively, use ¼ cup caster sugar)
• 300ml cream (to whip)

Fruit mixture

• 6 large sized pears, peeled & cored
• 2 tablespoons Chelsea Soft Brown Sugar
• 1 punnet strawberries, halved

Crumble

• 100g butter
• 2 tablespoons Chelsea Golden Syrup
• ½ cup rolled oats
• ⅓ cup Chelsea Soft Brown Sugar
• ¾ cup plain flour
• ½ cup shredded coconut
• ½ cup flaked almonds

• 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

Base

• 250g crunchy Anzac biscuits (store bought, or make your own using this recipe)
• 80g butter, melted

Filling

• 500g full fat cream cheese, at room temperature
• ½ cup Chelsea Icing Sugar (75g)
• 2 Tbsp Chelsea Golden Syrup
• 175g white chocolate, roughly chopped
• ⅔ cup cream (167ml)

Topping

• ½ cup Chelsea Soft Brown Sugar (100g)
• ⅓ cup Chelsea Golden Syrup (120g)
• 50g butter
• ½ cup cream (125ml)
• Pinch sea salt (optional)

To Decorate (Optional)

• ⅔ cup cream (167ml)
• 1 Tbsp Chelsea Icing Sugar
• 3-4 crunchy Anzac biscuits, roughly crushed

• 1 cup rice flour
• ½ cup coconut
• ½ cup Chelsea White Sugar
• 1 cup rolled oats
• 50g melted olive oil spread
• 1 tsp baking soda
• 2 Tbsp boiling water
• 2 Tbsp Chelsea Golden Syrup

• ⅓ cup Chelsea Demerara Sugar
• 75g salted butter
• 3 tbsp water
• 1 cup almond meal
• 1 cup rolled oats
• 1 cup shredded coconut