Biscuit recipes

• 150g butter, softened
• 1 cup Chelsea Caster Sugar
• 2 eggs
• 1 tsp vanilla essence
• 2 ½ cups plain flour
• ¾ tsp baking powder

To Decorate

• 1 cup Chelsea Icing Sugar
• 2 Tbsp milk (or water), approximately
• 24 white marshmallows
• 4 orange-coloured liquorice allsorts
• Black writing icing pen
• 4 strips red liquorice
• 2 Tbsp dried cranberries

• 250g butter
• 2 heaped tablespoons Chelsea Golden Syrup
• 2 cups Chelsea White Sugar
• 3 cups rolled oats
• 1 cup flour
• 2 heaped teaspoons baking powder

• 125 g butter, chopped, at room temperature
• ½ cup Chelsea Caster Sugar
• 1 egg
• ½ tsp vanilla extract
• 1 cup self-raising flour, sifted
• 1 cup cornflakes, plus 1 ½ cups extra, for coating
• ⅓ cup milk choc chips
• ⅓ cup sultanas
• ⅓ cup chopped glace cherries

• 250g butter
• 1 cup Chelsea Caster Sugar
• 1 cup Chelsea Soft Brown Sugar
• 1tsp vanilla essence
• 2 eggs
• 3½ cups self-raising flour
• Optional – A handful of any other extra ingredients (eg. raisins, choc chippies, nuts)

• 300g (10 ½ oz) Chelsea Golden Syrup
• ¾ cup Chelsea White Sugar
• 185g (6 ½ oz) butter
• 3 cups plain flour (maybe a bit more - depends on the weather)
• 1 teaspoon baking soda
• 15g (½ pack) ground ginger
• Pinch salt

• 125g butter, at room temperature
• ½ cup (100g) firmly packed Chelsea Brown Sugar
• ½ cup (125 ml) Chelsea Treacle
• 1 egg yolk
• 2½ cups (375g) plain flour
• 1 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp bicarbonate of soda
• Chelsea Demerara Sugar, for sprinkling
• Tubes of writing gels, from supermarket

• 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)

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
• ¾ cup cold buttermilk
• 2 tablespoons buttermilk for brushing

• 125g butter, softened
• 1¼ cups (275g) Chelsea Raw Caster Sugar
• 2 large eggs, lightly beaten
• 1 cup (150g) self raising flour, sifted
• 1 cup (150g) plain flour, sifted
• ½ cup (45g) rolled oats
• 125g dark chocolate, roughly chopped
• 125g milk chocolate, roughly chopped
• 2 tbsps Chelsea Raw Caster Sugar (extra)

• 120g (⅔ cup) Chelsea Icing Sugar
• 55g (½ cup) almond meal
• 2 eggwhites (from 50g eggs)
• 1 teaspoon finely grated lemon zest
• ¼ teaspoon lemon essence
• Yellow food colouring

• 100g butter, softened
• ½C cottage cheese
• 1C Chelsea Caster Sugar
• 1½C flour
• ½ tsp baking powder
• ¼C cocoa

• 2 ½ cups flour
• 1 tsp baking soda
• 1Tbsp ground ginger
• 1 teaspoon cinnamon
• ½ cup Chelsea Brown Sugar
• ½ cup Chelsea Golden Syrup
• 150 grams butter, softened
• 1 egg, lightly beaten

• 1 ¾ cup flour
• ½ cup rolled oats
• ½ tsp salt
• 2 tsp Baking Powder
• 100 g butter
• ¼ c Chelsea Caster Sugar
• ⅓ c milk

Shortbread Ingredients

• 120g softened butter
• 60g Chelsea Caster Sugar
• 180g flour (including 1 tbsp cornflour)
• Jam of your choice for Shrewsbreads

Decoration for Fairy Wands

• Dampened kebab sticks
• Hundreds and thousands
• Cachous (edible silver balls)
• Smarties or M&M's
• Chelsea Berry Flavoured Icing

• 500g liquid honey
• 250g Chelsea Caster Sugar
• 95g candied orange peel diced
• 95g candied lemon peel diced
• 375g almonds chopped
• 625g flour
• 4g ground cloves
• 5g ground cinnamon
• 25ml kirsch
• 5g orange zest grated

• 170g Butter
• ¾ tsp ground black pepper
• ¾ tsp ground cinnamon
• ¼ tsp ground cloves
• 1 ½ tsp vanilla essence
• 1 cup Chelsea Caster Sugar
• 1 egg lightly beaten
• ¾ cup S/R flour
• ¼ tsp salt
• ¼ cup cocoa