Occasion - Gift Ideas

• 300g plain flour
• Pinch of salt
• 1 tsp baking powder
• 1 tsp mixed spice
• 100g butter, cubed
• 100g Chelsea Dark Cane Sugar
• ⅓ cup Chelsea Honey Maple or Maple Flavoured Syrup
• 2 eggs (size 6)

Icing

• 300g Chelsea Icing Sugar
• 3 Tbsp hot water
• Ribbon, silver balls, Chelsea Coffee Sugar Crystals for decoration

• ⅔ cup oil
• 1 cup Chelsea White Sugar
• 1 egg
• ¼ cup Chelsea Treacle
• 2 cups flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ cup Chelsea White Sugar to roll biscuits in

• 500g berries e.g. raspberries, blackberries
• 2 cups Chelsea Organic Raw Sugar
• 1 tsp of freshly squeezed lemon juice

• 3 Cups Chelsea White Sugar
• 1 Cup Coconut Oil
• 2-3 Teaspoons Vanilla Extract
• 6 glass jars

• ½ cup Chelsea Icing Sugar
• 1 cup dried apricots, chopped
• ½ cup raisins
• ½ cup currants
• 1 cup grated chocolate or chocolate chips
• 1 cup ground almonds
• 2 Tbsp orange liqueur (i.e. Grand Marnier) or fresh orange juice
• ½ cup Chelsea Demerara Sugar

• 500 g dried apricots, chopped
• 6 cups water
• 1 Tbsp grated orange rind
• ½ cup fresh orange juice
• 2 Tbsp lemon juice
• 1 kg Chelsea White Sugar

• 2 cups (320g) raw almonds
• 250g butter, softened to room temperature
• ½ cup Chelsea Caster Sugar
• 2 tsp finely grated lemon rind
• 1 egg yolk, lightly beaten
• 2 cups plain flour, sifted
• ½ tsp freshly grated nutmeg
• 1 cup Chelsea Icing Sugar

• 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

• 250g butter, at room temperature
• 1 cup Chelsea Icing Sugar
• 2 tsp vanilla extract
• 2 cups gluten-free plain flour
• 1 cup rice flour
• 1 egg white, whisked
• ¼ cup Chelsea Raw Caster Sugar

Top half

• 1 egg white
• 1 tsp cold water
• 1 cup Chelsea Caster Sugar

Bottom half

• 1 egg
• 1 egg yolk
• 1 tsp cold water
• ½ cup (100g) Chelsea Caster Sugar
• ½ cup (100g) plain flour
• ½ tsp baking powder

Lemon Curd

• 4 large lemons
• 100g butter
• 2 cups Chelsea White Sugar
• 4 eggs

• 250g dried apricots chopped
• 4 cups water
• 400g chopped pumpkin (approx 3 cups finely diced)
• 1 kg Chelsea White Sugar
• ½ cup lemon juice
• ½ cup passionfruit pulp (or substitute with a small can of crushed pineapple)

• ½ cup Chelsea Soft Brown Sugar
• ½ cup Chelsea White Sugar
• ⅓ cup olive or coconut oil
• 2 Tbs honey
• ¼ tsp pure vanilla extract
• ½ tsp vitamin E oil 

• 1 cup ground almonds
• grated rind of 2 lemons
• 1 ¼ cup Chelsea Icing Sugar, plus extra to dust
• 3 Tbsp fine polenta
• ¼ cup maize corn flour
• 200 g butter, melted
• 4 egg whites, beaten until frothy
• 1 cup sliced strawberries

• ½ cup water

• 175g butter, chopped

• 450g Chelsea Caster Sugar

• 75g sweetened condensed milk

• 2 cups Chelsea White Sugar
• ¼ cup refined coconut oil
• Red food coloring
• Peppermint essential oil
• Mason jar(s) with lid

• 1 cup flour
• 1 tsp baking powder
• pinch salt
• 60g butter
• 1 cup Chelsea White Sugar
• 1 cup medium-cut coconut (not fine)
• 1 large egg
• optional topping (crystallised ginger, glace cherries, mixed peel, chocolate chips, chopped nuts, coffee crystals)