Chocolate Chip Biscuits

• 200g butter (or Olivani Spread)
• 1 cup Chelsea White Sugar
• 1 cup Chelsea Soft Brown Sugar
• 2 eggs
• 2 tsp vanilla essence
• 3 cups Edmonds Standard Grade Flour
• pinch of salt
• 1 tsp Edmonds Baking Powder
• 2 cups chocolate chips

• 125g butter, softened (or Olivani Spread)
• ½ cup Chelsea White Sugar (113g)
• 2 Tbsp Chelsea Golden Syrup
• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 tsp Edmonds Baking Powder
• ½ cup chocolate chips (100g)

• 125g butter, softened (or Olivani Spread)
• ½ cup peanut butter (smooth or crunchy) (125g)
• ½ cup Chelsea Caster Sugar (113g)
• ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
• 1 egg
• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 tsp Edmonds Baking Powder
• ¼ tsp salt
• 1 cup chocolate chips (175g)
• Sea salt, to sprinkle (optional)

• 125g butter (or Olivani Spread)
• ¼ cup Chelsea White Sugar
• A few drops of vanilla essence
• 3 Tbsp condensed milk
• 1 ½ cups plain flour
• 1 tsp baking powder
• ½ cup chocolate chips

• 125g butter (or Olivani Spread)
• ½ cup Chelsea Soft Brown Sugar (lightly packed)
• ½ cup Chelsea Caster Sugar
• ½ tsp vanilla essence
• 1 egg
• 1 ¾ cups self-raising flour
• ½ tsp salt
• ½ cup chocolate chunks or chips

• 185g unsalted butter, softened to room temperature
• 1¼ cups lightly packed Chelsea Soft Brown Sugar
• 2 extra large eggs
• 1½ cups gluten free plain flour
• 1 tsp gluten free baking powder
• 1½ cups desiccated coconut
• ½ cup ground almonds/almond meal
• 230g dark chocolate chips

• 225g butter
• 350g flour
• 225g Chelsea White Sugar
• 2 tsp baking powder
• 1 egg
• ½ cup of chocolate chips

• 220g unsalted butter, softened (1 cup)
• ¾ cup Chelsea Soft Brown Sugar, packed
• 1 cup Chelsea White Sugar
• 2 eggs
• 1 tsp vanilla
• 3 ½ cups plain flour
• 1 ½ tsp salt
• 1 tsp baking soda
• 1 ½ cups chocolate chips
• 1 block of caramel centred chocolate

• 200g butter, softened
• ¼ Cup Chelsea White Sugar
• 1½ Cups plain flour
• 4 Tbsp cocoa powder
• 1 Cup cornflakes

Chocolate Icing

• ½ Cup Chelsea Icing Sugar
• 1 Tbsp water
• 2 Tbsp cocoa powder

• 2 cups cornflakes
• 2 cups flour
• 1 cup cocoa powder
• 1 cup Chelsea White Sugar
• 250g of butter
• 2 eggs
• 3 tsp baking soda

• 1 cup of butter (225g)
• ¾ cup Chelsea White Sugar
• ¾ cup Chelsea Soft Brown Sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 ¼ cups plain white flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips

• 250g butter
• ¾ cup Chelsea White Sugar
• ¾ cup Chelsea Soft Brown Sugar
• 1 tsp vanilla essence
• 1 tsp water
• 2 eggs
• 3 cups plain flour
• 1 tsp baking soda
• 350g chocolate chips

• ½ Cup dark chocolate
• 1 Cup plain flour
• ¼ Cup cocoa powder, sifted
• 1 Tsp baking soda
• ½ Tsp salt
• ½ Cup butter
• ¾ Cup Chelsea White Sugar - optional
• ⅓ Cup Chelsea Brown Sugar
• 1 Tsp vanilla essence
• 1 large egg, cold from the fridge
• 2 Cups chocolate chips, add more if you prefer

• 125g Butter
• 1C Chelsea White Sugar
• 100g Carrot, grated
• 1Tbs Cocoa
• 100g Chocolate Chips
• 1¼ Plain Flour
• 1Tbs Milk
• 1 Egg

• 2¼ cups all-purpose flour
• ½ tsp baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• ½ cup Chelsea White Sugar
• 1 cup Chelsea Soft Brown Sugar, lightly packed
• 1 tsp salt
• 2 tsp pure vanilla extract
• 2 large eggs
• 2 cups (about 12oz) semisweet and/or milk chocolate chips

• 2 cups flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup butter, softened
• 1 cup (packed) Chelsea Soft Brown Sugar
• ½ cup Chelsea Raw Sugar
• 1 Tbsp vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups dark chocolate chips
• 1 cup nuts (optional)

• 125g butter, softened and chopped
• ½ tsp vanilla essence
• 1 cup Chelsea Soft Brown Sugar
• 1 egg
• 1 cup plain flour
• 1 cup self raising flour
• 1 cup chocolate chips/chunks

• 250g butter (at room temperature)
• ⅔ cups Chelsea Caster Sugar
• ⅔ cups Chelsea Soft Brown Sugar
• 1 tsp vanilla essence
• 2 eggs
• 2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup chocolate chips
• ½ cup almonds
• ½ cup apricots
• ½ cranberries

• 130g butter, room temperature
• 1 cup Chelsea Demerara Sugar
• 1 egg, room temperature
• ½ tsp vanilla extract
• ⅔ cup plain flour
• ½ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutme
• ¼ tsp cloves
• ½ tsp salt
• 2 cups rolled oats
• 1 cup chopped dark chocolate

• 200g butter, softened
• ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (113g)
• 1 tsp vanilla essence
• 1 ¼ cups Edmonds Standard Grade Flour (188g)
• ¼ cup cocoa powder (20g)
• 1 ½ cups cornflakes (or crushed Weetbix)

Icing

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

• 125g butter, chopped and softened
• 1 tsp vanilla essence
• 1 ¼ cups Chelsea Soft Brown Sugar (250g)
• 1 egg
• 1 ½ cups plain flour (225g)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 Tbsp cocoa powder
• 1 cup chocolate, chopped into small pieces