Chocolate Chip Cookies - Gluten free

• 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 Soft Brown Sugar (lightly packed) (100g)
• ½ cup Chelsea Caster Sugar (113g)
• ½ tsp vanilla essence
• 1 egg
• 1 ¾ cups Edmonds Self Raising Flour (263g)
• ½ tsp salt
• ½ cup chocolate chunks or chips (100g)

• 110g butter (or Olivani Spread)
• 1 cup Chelsea Soft Brown Sugar
• ½ cup Chelsea Caster Sugar
• 1½ tsp vanilla essence
• 3 eggs
• ¾ cup gluten free flour
• ½ cup gluten free cocoa powder
• ½ tsp gluten free baking powder
• ½ cup walnuts or pecans, roughly chopped (optional)

Icing (optional)

• Chelsea Gluten Free Rich Chocolate Icing sugar or dust with Chelsea Icing Sugar

• 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)

• 1 ¾ cups (220g) gluten free flour
• ½ cup (110g) Chelsea White Sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup dark chocolate chips
• 1 egg
• ¼ cup (65ml) vegetable oil
• ¼ cup (65ml) milk
• 1 cup mashed bananas

• 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

• 125g butter, chopped, at room temperature
• 1 cup Chelsea Soft Brown Sugar or Chelsea Dark Cane Sugar, lightly packed
• ½ cup crunchy peanut butter
• 1 egg, beaten
• 1 cup rice flour
• 1 tsp baking powder

Topping

• ⅓ cup finely chopped chocolate
• ¼ cup chopped peanuts

• 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

• 1¼ cups (175g) raw almonds
• ½ cup (125g) butter, room temperature
• 2 Tbsp Chelsea Raw Caster Sugar
• Zest of 2 lemons
• 1 cup (150g) gluten free plain flour, sifted
• ¼ tsp sea salt
• ½ cup (75g) Chelsea Icing Sugar
• Chelsea Icing Sugar extra, for dusting

• 50g butter
• 2 Tbsp Chelsea Golden Syrup
• 1 egg
• ¾ cup Chelsea Caster Sugar
• ¼ cup cocoa
• 1 cup self raising flour
• 1 tsp baking soda
• 1 cup milk
• 1 cup chocolate chips
• 1 cup crushed cornflakes

• 120g coconut oil, melted
• 4 Tbsp hot water
• ¾ cup Chelsea Soft Brown Sugar (160g)
• 1 Tbsp Chelsea Golden Syrup or Chelsea Organic Agave Syrup
• ½ tsp vanilla essence
• 1 ½ cups Edmonds Gluten Free Plain Flour
• 2 tsp Edmonds Baking Powder
• 1 cup desiccated coconut
• ½ cup ground almonds
• ½ cup vegan dark chocolate chips

• 125g butter, cubed
• 200g dark chocolate, broken
• 3 eggs, lightly beaten
• 1 cup Chelsea Soft Brown Sugar
• 1¼ cups Edmonds Gluten Free Plain Flour
• ½ cup cocoa
• 200g dark chocolate chips
• ½ cup roasted hazelnuts (optional), coarsely chopped

• 1 Tbs soft salted butter
• 2 Tbs Chelsea Soft Brown Sugar
• ¼ tsp vanilla extract
• ½ tsp whole milk
• 3 Tbs flour
• 2 Tbs 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

• 250g butter, softened at room temperature
• ½ cup Chelsea Icing Sugar (Gluten Free), sifted
• 1½ cups gluten free plain flour
• ½ cup rice flour
• 1 Tbsp xanthan gum or guar gum
• ⅓ cup desiccated coconut, for rolling
• ¼ cup raspberry jam

Butter Cream

• 70g butter, softened
• ⅓ cup Chelsea Icing Sugar (Gluten Free), sifted
• ½ - 1 Tbsp lemon juice
• 1 Tbsp warm water, approx

• 125g butter, at room temperature
• ⅔ cup Chelsea Rich Chocolate Icing Sugar (Gluten Free)
• 1½ cups finely ground hazelnuts or almonds
• ¼ cup baking cocoa, sifted
• 50g dark chocolate, grated
• 2 x (59g) eggs, lightly beaten
• ¼ cup instant fine polenta
• ⅓ cup milk

Chocolate Sauce

• 125g dark chocolate, roughly chopped
• ½ cup cream

• 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

• 150g butter, diced and softened
• ¾ cup Chelsea Brown Sugar
• ¼ cup Chelsea Caster Sugar
• 1 extra large egg
• 1 tsp vanilla extract
• 1½ cups self-raising flour
• ½ cup plain flour
• 100g dark cooking chocolate, chopped

• 180 grams butter, softened
• ⅓ cup Chelsea Caster Sugar
• 125ml sweetened, condensed milk
• 1 ½ cups gluten free self-raising flour
• 1 tsp guar gum
• 250 grams dark choc bits