Slices

• 250g butter
• ½ cup cocoa powder
• 1 ½ cups Chelsea White Sugar
• 4 eggs
• 1 tsp vanilla essence
• 1 cup Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder

• 4 Weetbix, crushed
• 1 cup Edmonds Standard Grade Flour (150g)
• ½ cup Chelsea White Sugar (113g)
• 1 Tbsp cocoa powder
• 1 tsp Edmonds Baking Powder
• 150g butter, melted 
• ½ tsp vanilla essence

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• ½ cup desiccated coconut (50g) + extra to decorate
• 4 tsp cocoa powder
• 25g butter, cubed
• 2 Tbsp boiling water

• 200g butter
• ¾ cup cocoa
• 4 eggs
• 2 cups Chelsea White Sugar
• 1 tsp vanilla essence
• ¾ cup Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder

BASE

• 100g butter
• ½ cup Chelsea Soft Brown Sugar (100g)
• ½ cup Edmonds Self Raising Flour (75g)
• ½ cup Edmonds Standard Grade Flour (75g)
• ⅔ cup desiccated coconut (67g)

FILLING

• 100g butter
• ⅓ cup Chelsea Soft Brown Sugar (67g)
• 2 Tbsp Chelsea Golden Syrup
• 400g can sweetened condensed milk

TOPPING

• 180g dark or milk chocolate
• 1 Tbsp vegetable oil

• 125g butter, softened
• ½ cup Chelsea White Sugar (113g)
• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 tsp Edmonds Baking Powder
• 1 tsp ground ginger

Ginger Icing

• 125g butter
• 1 ¼ cups Chelsea Icing Sugar (188g)
• 3 Tbsp Chelsea Golden Syrup
• 4 tsp ground ginger

• ½ cup Chelsea Caster Sugar (113g)
• 100g butter
• 1 egg
• 2 Tbsp cocoa powder
• ½ tsp vanilla essence
• 250g packet round wine biscuits, crushed

Icing

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

• 200g butter, softened
• ½ cup Chelsea White Sugar (113g)
• ½ tsp vanilla essence
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 tsp Edmonds Baking Powder
• ½ cup chocolate chips (100g)

Caramel

• 395g tin sweetened condensed milk
• 100g butter
• 2 Tbsp Chelsea Golden Syrup

• 125g butter
• 1 cup Edmonds Standard Grade Flour (150g)
• ½ cup Chelsea Icing Sugar (75g)
• 1 cup Chelsea Caster Sugar (225g)
• ½ cup lemon juice (125ml)
• 1 Tbsp grated lemon rind
• 2 Tbsp Edmonds Custard Powder
• ½ tsp Edmonds Baking Powder
• 3 eggs

• 125g butter
• ½ cup Chelsea Soft Brown Sugar
• 200g sweetened condensed milk
• 1 cup chopped dried apricots
• 1 x 250g packet of wine biscuits, crushed

Lemon Icing

• 100g butter, softened
• 1½ cups Chelsea Icing Sugar
• Grated zest and juice of 1 lemon
• 1 Tbsp hot water
• ¼ cup desiccated coconut (to decorate)

Base

• 1½ cups Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder
• ½ cup Chelsea Soft Brown Sugar
• 140g butter, melted

Caramel

• 395g condensed milk
• 2 Tbsp Chelsea Golden Syrup Tin
• 50g butter

Topping

• ½ cup thread coconut
• ½ cup rolled oats
• ½ cup Chelsea Soft Brown Sugar
• 30g butter

• 200g sweetened condensed milk
• 125g butter
• 250g packet plain biscuits
• 1 cup desiccated coconut (100g)
• Zest and juice from 1 lemon

Lemon Icing

• 1 cup Chelsea Icing Sugar (150g)
• 1 tsp lemon juice
• Hot water
• Desiccated coconut, to sprinkle on top

• 24 Malt biscuits
• ¼ cup cherries (optional)
• ¼ cup coconut
• 16 marshmallows (best to use Explorer lollies)
• ½ - ¾ 420g tin of condensed milk
• Chelsea Icing Sugar for dusting

• 2 ½ Weet-Bix, crushed
• 1 cup coconut
• 1 tsp Edmonds Baking Powder
• 150 grams butter
• 1 cup Edmonds Standard Grade Flour
• ¾ cup Chelsea White Sugar
• 1 heaped Tbsp cocoa
• Additional coconut to sprinkle on top

Base

• 1 cup Edmonds Standard Grade Flour
• ½ cup desiccated coconut
• ½ cup Chelsea Soft Brown Sugar
• 125g butter, melted

Filling

• 60g butter, extra
• ¼  cup Chelsea Golden Syrup (Tin)
• 1 X 400g can sweetened condensed milk
• 70g macadamia nuts, roughly chopped

Chocolate Topping

• 270g dark cooking chocolate finely chopped
• 3 tsp vegetable oil

• 125g butter
• 125g Chelsea Caster Sugar
• 2 Tbsp honey
• 4 cups rice bubbles
• sprinkles, to decorate (optional)

Base

• 125g butter, softened
• ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
• 2 large egg yolks
• 1¾ cup Edmonds Standard Grade Flour (263g)
• 1½ tsp Edmonds Baking Powder

Topping

• 2 large egg whites
• ¼ cup Chelsea Caster Sugar (56g)
• 1 cup long thread coconut (80g)
• 1 tsp vanilla extract
• ½ cup raspberry jam (180g)
• freeze dried raspberries (optional)