White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 180g butter, softened (or Olivani Spread)
- ½ cup Chelsea White Sugar (113g)
- ½ can condensed milk (200g)
- 1 tsp vanilla essence
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 ½ tsp Edmonds Baking Powder
- ¼ tsp salt
- 250g milk and dark chocolate chunks
- sea salt flakes, to sprinkle (optional)
Chelsea Products in Recipe
Reviews
132
What did you think of this recipe?
Robyn
5
Clingrap
Good
5
Clingrap
Good
5
Bob
They are really delicious, and disapper too quickly
5
Tama
great recipe, i recomend adding 1 & 3/4 cup flour to make it more firm. freezing the dough also helps with the cookies coming out almost perfect.
5
Shani
My go to cookie recipe. I roll the dough into balls then freeze them and pull a few out to bake as I need them. Awesome for fresh cookies for the lunchboxes. If your cookies are spreading, I would roll batter into balls then refrigerate, overnight is best but an hour or two works well too..
5
Roz
Amazing! The reviews for this recipe weren't great, but I have wonderful memories of this in childhood, so I tried anyway. Glad I did.
5
Natalie
It’s a real shame my daughter used this recipe as her first attempt to bake cookies! Too much butter! Greasy and spread… same Edmunds recipe uses 125g. Do better, wasting butter in this economy is tragic
1
Anonymous
Very delicious I loved it
5
Saskia Burrowes
Amazing.
5
Method
Preheat oven to 180°C bake. Line two large baking trays with baking paper.
Cream butter and Chelsea White Sugar until pale and fluffy. Add condensed milk and vanilla essence and beat until well incorporated.
Stir in flour, baking powder and salt until just combined. Mix in the chocolate chunks.
Roll tablespoons of mixture into balls and place on prepared trays. Press down with your hand to flatten slightly. Bake for 15 minutes, or until golden brown and crispy on the edges.
Sprinkle with sea salt, if desired. Leave to cool on trays for a few minutes before transferring to a wire rack to cool completely.
NOTE: recipe updated and improved December 2023.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
132
What did you think of this recipe?
Robyn
5
Clingrap
Good
5
Clingrap
Good
5
Bob
They are really delicious, and disapper too quickly
5
Tama
great recipe, i recomend adding 1 & 3/4 cup flour to make it more firm. freezing the dough also helps with the cookies coming out almost perfect.
5
Shani
My go to cookie recipe. I roll the dough into balls then freeze them and pull a few out to bake as I need them. Awesome for fresh cookies for the lunchboxes. If your cookies are spreading, I would roll batter into balls then refrigerate, overnight is best but an hour or two works well too..
5
Roz
Amazing! The reviews for this recipe weren't great, but I have wonderful memories of this in childhood, so I tried anyway. Glad I did.
5
Natalie
It’s a real shame my daughter used this recipe as her first attempt to bake cookies! Too much butter! Greasy and spread… same Edmunds recipe uses 125g. Do better, wasting butter in this economy is tragic
1
Anonymous
Very delicious I loved it
5
Saskia Burrowes
Amazing.
5
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ingredients
- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
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- 200g butter, softened
- ¼ Cup Chelsea White Sugar
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Chocolate Icing
- ½ Cup Chelsea Icing Sugar
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ingredients
- 2 cups cornflakes
- 2 cups flour
- 1 cup cocoa powder
- 1 cup Chelsea White Sugar
- 250g of butter
- 2 eggs
- 3 tsp baking soda
ingredients
- 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)
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
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learn about baking
How to Choose SugarFor Baking?
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