Slices

• 2 cups Chelsea White Sugar
• 2 tbsp cocoa
• ½ cup milk
• 30g butter
• 2 tbsp peanut butter

• Cooking spray
• ½ cup Chelsea Icing Sugar
• ½ cup cocoa powder
• 200g low-fat vanilla yoghurt
• ¼ cup skim milk
• 140g tub unsweetened apple puree
• 3 x 50g eggs, lightly whisked
• ⅓ cup wholemeal self-raising flour
• 4 sponge fingers, chopped

• ½ cup sweetened condensed milk
• 125g butter, softened
• 250g milk arrowroot biscuits
• 1 tsp grated lemon rind
• 1 cup coconut

Lemon Icing

• 1 ¾ cups Chelsea Icing Sugar
• 3 Tbsp lemon juice
• 15g butter, softened
• 2 Tbsp coconut

• 85g packet raspberry or strawberry flavoured jelly crystals
• 2 tsp powdered gelatine
• 2 tbs warm water
• 250g sweet biscuits
• 150g butter, diced and melted
• 250g cream cheese, diced and softened
• 1 cup natural yoghurt
• ½ cup Chelsea Caster Sugar
• 1 tsp lemon juice

• 100g butter
• 1 cup Chelsea White Sugar
• ¼ cup cocoa
• 2 eggs
• ¾ cup flour
• 1 tsp baking powder
• 1 cup chocolate melts
• ½ tsp Vanilla essence

• Chelsea Icing Sugar, to dust

• 125g butter
• 2 tablespoons cocoa
• 1 teaspoon vanilla essence
• ½ cup Chelsea White Sugar
• 1 egg
• 250g packet crushed wine biscuits
• 3 drops peppermint essence (optional)

• Melted butter, to grease

• 2 cups self-raising flour
• ¾ cup firmly packed Chelsea Soft Brown Sugar
• 1 tsp ground cinnamon
• ½ tsp mixed spice
• 160g butter, cut into cubes, chilled
• ¹/³ cup flaked almonds
• 1 egg
• 1 Tbsp whisky (optional)
• 410g jar fruit mince
• 1 Tbsp Chelsea Icing Sugar, to dust
• Custard or cream, to serve

• 125 g Butter
• ¾ c  Chelsea Raw Sugar
• 2 Tbsp Chelsea Golden Syrup
• 2 c Rolled Oats
• ⅓ c mixed seeds (pumpkin sesame sunflower etc )
• ¼ c Coconut
• ¼ Slivered Almonds
• ½ diced dried Apricots

• 200g butter
• ½ cup cocoa
• 2 cups Chelsea Soft Brown Sugar
• 1 tsp vanilla essence
• 1 cup plain flour
• 2 eggs
• ½ cup chopped walnuts
• ½ cup chocolate chips
• Chelsea Icing Sugar, to dust 

• 180 grams unsalted butter
• 180 grams dark chocolate
• 3 eggs
• 165 grams (¾ cup) Chelsea Organic Coconut Sugar
• ½ teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 225 grams (1 ½ cups) plain flour
• 1 teaspoon salt
• 255 grams (1 ⅓ cups) chocolate buttons

• 400g butter
• 1 ½ cups crystallised ginger
• 2 cups Chelsea White Sugar
• 3 eggs
• 4 cups flour
• ½ teaspoon baking powder

For the icing

• 25g butter
• 1 tablespoon boiling water
• 1 teaspoon ground ginger
• 2 cups Chelsea Icing Sugar

• 1 pkt malt biscuits
• 100g butter, melted
• 2 Tbsp Chelsea White Sugar
• 1 400g tin condensed milk
• 2 cups coconut
• 1 cup chocolate chips

• 1 cup Nutella
• 2 eggs
• 10 Tbs flour

Base

• Chocolate block

Topping

• 2 Eggs
• 125g Chelsea White Sugar
• 50g Sultanas
• 50g Chopped walnuts
• 2 Tbsp flour

Base

• 180g Butter
• 100g Chelsea Soft Brown Sugar
• ¾ cup sweetened condensed milk
• 2 packets crushed biscuits
• 70g chopped apricots
• 70g chopped almonds
• ½ a lemon of zest
• ¼ teaspoon almond essence

Icing

• 50g Butter 
• 300g Chelsea Icing Sugar
• boiling water
• zest of ½ a lemon
• ¼ teaspoon almond essence

• ½ cup Chelsea Caster Sugar
• 125 g Butter
• 1 tsp Vanilla essence/extract
• 2 Eggs
• 2 cups Self raising flour
• 8 Feijoas, peeled and thickly sliced
• ½ cup Almond flakes
• 1 to decorate Chelsea Icing Sugar