Slices

• 125g butter
• ¼ tin condensed milk
• 1 tablespoon Chelsea Golden Syrup
• 2 ½ tablespoons Chelsea Soft Brown Sugar
• 1 packet malt biscuits, crushed
• few drops vanilla essence
• walnuts, chopped (optional)
• chocolate for icing

• 1 cup oatmeal
• 1 cup flour
• 1 cup baking bran
• 1 cup Chelsea Soft Brown Sugar
• 1 tsp baking powder
• ½ cup chocolate chips
• ½ cup raisins
• ½ cup chopped walnuts
• 1 egg
• ½ cup cooking oil

• 125 g butter
• ¼ cup Chelsea Caster Sugar
• 1 cup flour (plain)
• ½ tsp baking powder
• ½ tsp ground ginger

Topping

• 30g butter
• 1 tsp vanilla essence
• 2 Tbsp Chelsea Golden Syrup
• 2 tsp ground ginger
• ⅔ cup Chelsea Icing Sugar

• 250g packet digestive biscuits
• ½ cup (45g) shredded coconut
• 1½ cups rice bubbles
• 4 Tbsps Chelsea Golden Syrup
• 120g dark chocolate, roughly chopped
• 50g unsalted butter

• 150g butter
• 1 cup of coconut
• 1 cup of cornflakes
• 1 cup of flour
• ½ cup of Chelsea White Sugar
• 2 Tbsp of Chelsea Golden Syrup
• ½ cup of sultanas
• 1 tsp baking powder

Icing

• 2 Tbsp butter
• 1 Tbsp Chelsea Golden Syrup
• 1 cup of Chelsea Icing Sugar heated in a pot

• 150g Butter
• 2 Tbsp Chelsea Golden Syrup
• 1 cup Chelsea White Sugar
• 1 cup coconut
• 1 Tbsp cocoa
• 2 cups flour
• 1 cup sultanas
• ½-1 cup chopped walnuts

Chocolate Frosting

• 2 cups Chelsea Icing Sugar
• 3 heaped Tbsp cocoa
• 25g butter melted
• boiling water

• 1 egg, beaten
• 125g butter
• ¾ cup Chelsea Soft Brown Sugar
• 1 Tbsp cocoa
• 2 Tbsp coconut
• ½ cup sultanas
• ½ tsp vanilla essence
• 1 packet of crushed vanilla wine biscuits

Icing

• 1 Cup Chelsea Icing Sugar
• ½ Tbsp butter
• 2 Tbsp cocoa
• a few drops of vanilla essence
• 2-4 Tbsp hot water

For the slice

• 140g butter
• 140g Chelsea White Sugar
• 1 tblsp Chelsea Golden Syrup
• 1 egg, beaten
• 225g sifted flour
• pinch salt
• 1 tsp baking powder
• 1 tsp ground ginger
• ¾ cup crystallised ginger, chopped

For the icing

• 75g butter
• 1 cup Chelsea Golden Syrup
• 2 cups Chelsea Icing Sugar
• 1 tsp ground ginger
• Chopped walnuts and chopped crystallised ginger

• 175g butter
• 1 cup Chelsea White Sugar
• 2 eggs
• 2 cups flour
• 2 Tbsps cocoa powder
• 1½ tsp baking powder

Caramel

• ½ tin condensed milk
• 4 Tbsps Chelsea Golden Syrup
• 55g butter

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water
• Dessicated coconut for sprinkling (or rock salt as shown in photo)

• 100g pitted dates, finely chopped
• 2 tsp bicarbonate of soda
• ½ cup boiling water
• Cooking spray
• ½ cup Chelsea Raw Sugar
• 40g reduced-fat sunflower spread, melted
• 2 x 50g eggs
• 1 tsp vanilla essence
• ¼ cup oat bran
• ½ cup wholemeal self-raising flour

• 50g butter
• 1 Tbsp Chelsea Golden Syrup
• ½ cup Chelsea Dark Cane Sugar
• 1 ¼ cups rolled oats
• 1 tsp ground ginger

Base

• 1¾ Cup flour
• 1¾ tsp baking powder
• 2 Tbsp cocoa
• 1 Cup coconut
• ½ Cup Chelsea White Sugar
• 1 tsp vanilla essence
• 1 Tbsp Chelsea Golden Syrup
• 200g butter

Filling

• 2 Tbsp Kremelta (vegetable shortening)
• 2 Cup Chelsea Icing Sugar
• 2 drops strawberry/ raspberry essence
• 2-3 Tbsp milk

Topping

• White chocolate (that can melt smoothly). Use as much as you would need to cover the top of the slice

Base

• 125g butter
• 75g Chelsea White Sugar
• 2 egg yolks
• 225g flour
• 1 tsp baking powder

Filling

• 420g caramel condensed milk
• 1 pkt glace cherries
• dark chocolate buttons
• 1 cup dessicated coconut

• 100g butter
• 1 cup Chelsea White Sugar
• 2 eggs
• ¾ cup flour
• 1 Tbsp of cocoa
• 1 tsp baking powder
• ½ cup of mixed chocolate, nuts and coconut

• 120g butter
• 1 cup Chelsea White Sugar
• 2 Tbsp Chelsea Golden Syrup
• 1 egg
• 1 cup flour
• 1 cup fruit
• 1 cup coconut
• 1 tsp baking powder
• 5 heaped handfuls of crushed cornflakes

• 150g butter, softened
• ¾ cup Chelsea Soft Brown Sugar
• ½ cup Chelsea White Sugar
• 2 eggs
• 2 cups flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 cup sliced almonds
• 1 cup strawberry jam