Biscuit recipes

• 6oz flour
• 6oz butter
• 2oz cornflour
• 2oz Chelsea Icing Sugar

Biscuit Mix

• 125g butter
• ¾ cup Chelsea White Sugar
• 1 teaspoon Chelsea Golden Syrup
• 1 tablespoon warm milk
• 1 teaspoon baking soda
• 1 rounded cup plain flour
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon baking powder 

Icing

• 1 cup Chelsea Icing Sugar
• 90g butter - room temperature
• 3 tsp milk
• ¼ tsp vanilla essence

• 125g butter
• 1 cup Chelsea Dark Cane Sugar
• 2 tsps baking soda
• 1 tsp salt
• 2 tsps ground ginger
• 1 tsp mixed spice
• 1 tsp cinnamon
• 1 cup Chelsea Treacle
• ½ cup warm water
• 7 cups flour

ROYAL ICING

• 2 egg whites
• 2 Tspn cold water
• 1 Tspn strained lemon juice (no pips or fibre)
• 2 ½ cups Chelsea Icing Sugar or Chelsea Flavoured Icing Sugar

• 250g butter
• 1 cup Chelsea White Sugar
• 3 egg yolks
• 3 cups flour
• 1 tsp baking powder
• pinch salt

• 4 egg whites
• 2 Tbsp Chelsea Caster Sugar
• 1 cup ground almonds
• 2 cups Chelsea Icing Sugar
• 1 Tbsp maize cornflour
• 1 cup white chocolate melts

• 2 cups extra crunchy peanut butter
• 1 cup Chelsea Icing Sugar
• 1 cup Chelsea White Sugar or Raw Sugar
• 2 eggs
• ½ teaspoon vanilla essence

• 125 grams butter
• ¼ cup Chelsea White Sugar
• 2 tablespoons sweetened condensed milk
• ¼ teaspoon vanilla essence
• 1 ½ plain flour
• 1 teaspoon baking powder
• ⅓ cup assorted M&M's

• 2 cups Chelsea White Sugar
• 2 cups peanut butter
• 2 eggs

• 150g butter
• 1 cup Chelsea Caster Sugar
• 2 eggs
• 1 tsp vanilla essence
• 2 ½ cups plain flour
• ¾ tsp baking powder
• 1 ½ cups Chelsea Icing Sugar
• 1 Tsp Vanilla Essence 
• 1 Tbsp boiling water

• 1 level cup butter (or margarine)
• 4 cups flour
• 1 level cup Chelsea White Sugar
• 1 Tbsp Chelsea Golden Syrup
• 1 tsp baking soda
• 2 Tbsp milk
• 1 ½ cups of sultanas

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

• 300g plain flour
• Pinch of salt
• 1 tsp baking powder
• 1 tsp mixed spice
• 100g butter, cubed
• 100g Chelsea Dark Cane Sugar
• ⅓ cup Chelsea Honey Maple or Maple Flavoured Syrup
• 2 eggs (size 6)

Icing

• 300g Chelsea Icing Sugar
• 3 Tbsp hot water
• Ribbon, silver balls, Chelsea Coffee Sugar Crystals for decoration

• ⅔ cup oil
• 1 cup Chelsea White Sugar
• 1 egg
• ¼ cup Chelsea Treacle
• 2 cups flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ cup Chelsea White Sugar to roll biscuits in

• 250g butter, softened at room temperature
• ½ cup Chelsea Icing Sugar (Gluten Free), sifted
• 1½ cups gluten free plain flour
• ⅓ cup rice flour
• 2 tsp gluten substitute
• 2 Tbsp instant polenta
• ¼ cup nuts (pistachios or flaked almonds), optional

Lemon Glace Icing

• 1 cup Chelsea Icing Sugar, sifted
• 1 Tbsp lemon juice
• 1 Tbsp warm water, approximately

Macarons

• 3 egg whites (extra-large), at room temperature
• ¼ cup (60g) Chelsea Caster Sugar
• 1¼ cups (195g) Chelsea Icing Sugar, sifted
• 1 cup (120g) ground almonds

Salted Caramel Cream

• 150g white chocolate buttons, roughly chopped
• ⅓ (85ml) cup thickened cream
• ½ teaspoon sea salt
• 2 tablespoons Chelsea Soft Brown Sugar

• 250g butter, softened
• ¾ cup Chelsea Icing Sugar
• 1 teaspoon vanilla essence
• ½ cup cornflour
• 1 ½ cups standard flour
• Chelsea Icing Sugar, to dust