Biscuit recipes

• 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)

• 2 cups Edmonds Standard Grade Flour (300g)
• 1 cup Chelsea Soft Brown Sugar, Chelsea Dark Cane Sugar or Chelsea Organic Coconut Sugar (200g)
• 1 Tbsp ground ginger 
• ½ tsp Edmonds Baking Soda
• 150g butter, cubed (or Olivani Spread)
• 1 egg, beaten
• 1 Tbsp Chelsea Golden Syrup

Icing

• 1 egg white
• 1 ½ cups Chelsea Icing Sugar (225g)
• 1 tsp lemon juice
• Water, if needed
• Gel food colouring (optional)
• Lollies or currants, to decorate (optional)

• 250g butter, softened (or Olivani Spread)
• ¾ cup Chelsea Icing Sugar
• ½ cup Edmonds Fielder's Cornflour
• 1 ½ cups Edmonds Standard Grade Flour
• Chelsea Coffee Sugar Crystals for decoration 

• 1 cup Edmonds Standard Grade Flour (150g)
• 1 ½ tsp ground cinnamon
• 1 ¾ cups rolled oats (210g)
• 1 cup desiccated coconut (100g)
• ½ cup Chelsea White Sugar or Chelsea Raw Sugar (113g)
• ¼ cup (firmly packed) Chelsea Soft Brown Sugar (50g)
• 125g butter, cubed (or Olivani Spread)
• ¼ cup Chelsea Golden Syrup (tin) (90g)
• 2 Tbsp water
• 1 tsp Edmonds Baking Soda

• 125g butter, softened (or Olivani Spread)
• 1 cup Chelsea White Sugar (225g)
• 1 egg
• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 2 Tbsp cocoa powder
• 1 tsp Edmonds Baking Powder
• Pinch of salt
• 1 cup roasted peanuts (155g)

• 100g butter (or Olivani Spread)
• 2 Tbsp Chelsea Golden Syrup Tin
• ½ cup Chelsea Raw Sugar
• ½ tsp Edmonds Baking Soda
• 2 Tbsp boiling water
• ½ cup Edmonds Standard Grade Flour
• ½ cup coconut
• ¾ cup rolled oats
• ⅓ cup mixed seeds -sunflower & pumpkin

• 250g butter, softened  (or Olivani Spread)
• 3 Tbsp sweetened condensed milk
• ¾ cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
• 1 ½ cups Edmonds Standard Grade Flour
• 1 ½ cups rolled oats
• 1 tsp Edmonds Baking Powder
• 200g dark or milk chocolate, roughly chopped

• 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)

• 250g butter, softened (or Olivani Spread)
• ½ cup Chelsea Icing Sugar
• 1 tsp vanilla essence
• 1 ½ cups Edmonds Standard Grade Flour
• ¾ cup Edmonds Fielder's Cornflour

Filling

• 75g butter, softened (or Olivani Spread)
• 1 ¼ cups Chelsea Icing Sugar
• 2 Tbsp Chelsea Maple Flavoured Syrup

• 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)

• 3 ½ cups Edmonds Standard Grade Flour (525g)
• ½ Tbsp Edmonds Baking Powder
• 2 tsp ground ginger
• 1 tsp mixed spice
• ¼ tsp ground cardamom
• 125g butter (or Olivani Spread)
• 1 cup Chelsea White Sugar (225g)
• ½ cup Chelsea Golden Syrup (180g)
• ½ Tbsp lemon juice
• 1 egg, whisked with a fork

TO DECORATE

• 1 egg white
• 2 ½ - 3 cups Chelsea Icing Sugar or Chelsea Pure Decorating Icing Sugar (375g - 450g)
• 1- 2 Tbsp lemon juice
• White icing colour (optional)
• Mixed lollies or sprinkles, for decoration

• 1 cup Chelsea White Sugar (225g)
• 100g butter, melted (or Olivani Spread)
• 2 eggs
• 1 tsp vanilla essence
• 3/4 cup plain flour (113g)
• 1/4 cup cocoa powder (20g)
• 1 tsp baking powder

• 125g Butter (or Olivani Spread)
• ½ cup Chelsea White Sugar
• 1 Tbsp Chelsea Golden Syrup
• 1 Tbsp Meadow Fresh Original Milk
• 1 ½ cups Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Soda

Cookies

• 225g butter, softened (or Olivani Spread)
• ¾ cup Chelsea White Sugar (170g)
• 1½ tsp vanilla essence
• ¼ tsp salt
• 1 egg
• 2 cups plain flour (300g)

Royal Icing

• 2 egg whites
• 1 tsp lemon juice (strained to remove any pulp)
• 3½ cups Chelsea Icing Sugar (525g)
• Water

• 2 cups Ground Almonds
• 1 cup Chelsea Caster Sugar
• Finely grated rind of one orange
• 2 egg whites, beaten to soft peaks
• 1 heaped Tbsp honey, warmed
• Chelsea Icing Sugar to dust