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CHOOSE YOUR FLAVOUR PROFILE
  • All
  • Light
  • Fruity
  • Nutty
  • Spiced
  • Caramel
  • Chocolate
Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Cooking Method - Easy, Fast

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Preparation
5 mins
bake
15 mins
Difficulty
Easy
Servings
ingredients
  • 1 cup Edmonds Self Raising Flour (150g)
  • 2 Tbsp Chelsea White Sugar
  • ½ tsp finely grated lemon zest (optional)
  • 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
  • 1 egg, lightly beaten
  • 30g Butter, melted (or margarine)

To Serve

  • 2 bananas, sliced
  • 1 punnet blueberries (or frozen berries, defrosted)
  • Chelsea Flavoured Syrup - Maple or Honey Maple.
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bake
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  • 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
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Cupcakes

  • 150g butter, softened 
  • 1 1/2 cups Chelsea Caster Sugar (338g)
  • 2 eggs 
  • 2 1/2 cups Edmonds Self Raising Flour (375g)
  • 1 1/4 cups Meadow Fresh Milk (310ml)
  • 2 tsp vanilla extract 

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  • 150g butter, softened 
  • 2 1/4 cups Chelsea Icing Sugar (338g)
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bake
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  • 1 ½ cups Edmonds Standard Grade Flour (225g)
  • 1 tsp Edmonds Baking Powder
  • 1 tsp Edmonds Baking Soda
  • ½ tsp salt
  • 3 large ripe bananas (mashed)
  • 3/4 cup Chelsea White Sugar (170g)
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  • 1 3/4 cups Edmonds Standard Grade Flour
  • 1/2 cup cocoa powder
  • 2 tsp Edmonds Baking Powder
  • 1 cup Chelsea White Sugar
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  • 2 Tbsp Chelsea Golden Syrup
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  • 1 1/2 cups Chelsea Icing Sugar
  • 1 Tbsp cocoa powder
  • 50g butter, softened
  • 2 Tbsp Water
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Sweet Coconut Rice Balls
Sweet Coconut Rice Balls
Desserts

Sweet Coconut Rice Balls

10 mins
5 mins
Easy
12
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  • Ingredients
  • Method
Ingredients
  • 200 grams (about 1 ¼ cups) glutinous rice flour
  • Pinch of salt
  • 180 ml (⅔ cups) water
  • 165 grams (¾ cup) Chelsea Organic Coconut Sugar
  • 1 teaspoon pandan paste or a few drops of green food colouring
  • 60 grams (¾ cup) desiccated coconut
Chelsea Products in Recipe
Organic Coconut Sugar

Organic Coconut Sugar

Made from the nectar of the...
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Method
Put the coconut in a fine mesh sieve and place this over a saucepan of simmering water, steam the coconut for five minutes to soften and release its flavour, then transfer to a tray and set aside to cool.
To make the syrup, combine 2 tablespoons of water and 1/3 cup of the sugar in a small saucepan and bring to the boil, reduce heat and stir so all the sugar dissolves. Let the syrup cool and thicken in the fridge for 10 minutes or until needed.
Now for the klepon; add a teaspoon or so of the pandan paste or green food colouring to the water and stir to mix.
Place the rice flour salt in a large bowl and slowly pour over the green water, stirring as you go.

Work the mixture into a smooth 'playdough like' dough (add a touch more water if necessary).

Take a tablespoon of the dough and roll into a ball, press your thumb into the centre of this ball to make a nice indent, fill with about 1/2 a teaspoon of the remaining coconut blossom sugar and close the dough up into a ball again, roll gently to achieve a smooth, round shape.
Set aside on a tray lined with parchment paper then repeat with remaining dough.
Bring a saucepan of water to the boil and gently drop in the rice balls. After a few minutes they'll rise to the surface, now cook for a further 30 seconds then remove with a slotted spoon and transfer to the tray lined with coconut and toss the balls to coat.
Serve with syrup either drizzled on top or in a separate bowl for dipping.
Chelsea Products in Recipe
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How to - Step By Step

Sunday Pancakes

Preparation
5 mins
bake
15 mins
Difficulty
Easy
Servings
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  • 1 cup Edmonds Self Raising Flour (150g)
  • 2 Tbsp Chelsea White Sugar
  • ½ tsp finely grated lemon zest (optional)
  • 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
  • 1 egg, lightly beaten
  • 30g Butter, melted (or margarine)

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  • 2 eggs
  • 1 cup mashed banana (about 2 large bananas)
  • 1 tsp vanilla essence
  • 1 tsp Edmonds Baking Soda
  • 2 Tbsp hot Meadow Fresh Milk
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  • 1 tsp Edmonds Baking Powder

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