Biscuit recipes

• 75g low fat margarine
• 1 Tbs Chelsea Golden Syrup
• 50g Chelsea LoGiCane sugar
• 100g rolled oats
• 100g wholemeal flour
• 50g raisins
• 1 tsp baking soda
• 2 Tbs boiling water

Macaroons

• 100 g ground almonds
• 100 g Chelsea Icing Sugar
• 80 g egg whites
• 30 g Chelsea Caster Sugar
• Gel food colours (optional)

Hazelnut Buttercream

• 135 g hazelnut praline paste
• 95 g unsalted butter at room temperature

• 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

• Gingerbread
• 125g butter
• ¼ cup Chelsea Dark Cane Sugar
• ⅓ cup Chelsea Treacle
• 1 egg
• 2½ cups plain flour, sifted
• 1 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp baking soda

Icing

• 1 egg white
• 2 cups Chelsea Icing Sugar
• Assorted food colours

• 1 cup rice flour
• ½ cup coconut
• ½ cup Chelsea White Sugar
• 1 cup rolled oats
• 50g melted olive oil spread
• 1 tsp baking soda
• 2 Tbsp boiling water
• 2 Tbsp Chelsea Golden Syrup

• ¼ cup Chelsea White Sugar
• ½ cup unsalted butter
• 1 cup flour
• ⅓ cup rice flour

• 125g butter
• ¾ cup Chelsea Caster Sugar
• 1 egg
• ½ tsp vanilla essence
• 2 cups plain flour
• 2 Tbsp cocoa
• ½ tsp baking powder

For Decoration

• 90g white baking chocolate
• Silver sugar pearls
• Coloured sugar pearls

• 250g butter, softened
• ¾ cup Chelsea Caster Sugar
• 1 teaspoon vanilla extract
• 2 cups plain flour
• ½ cup corn flour
• ½ cup Chelsea Icing Sugar

• 1 cup Chelsea Icing Sugar
• ¾ cup ground almonds
• 2 large egg whites
• Pinch of cream of tartar
• ¼ cup Chelsea Caster Sugar
• Gel colour (as desired)

Lime Custard

• 2 cups custard powder
• zest of 2-3 limes
• juice of 2 limes

• 225g butter, softened
• 225g Chelsea White Sugar
• 1 egg
• 250g flour
• 2 tsp cinnamon
• 2 tsp mixed spice
• 2 tsp cocoa
• 1 tsp baking soda
• Raspberry jam

Pink Icing

• 2 cups Chelsea Icing Sugar
• 2 Tbsp lemon juice
• A few drops of pink food colouring

• 1 cup sultanas
• ½ cup Chelsea Soft Brown Sugar
• 1 Tbsp raspberry or blackberry jam
• 3 sheets of flaky puff pastry
• ¼ cup milk
• ¼ cup Chelsea White Sugar

• 250g butter
• 1 cup Chelsea White Sugar
• 1 dessertspoon Chelsea Golden Syrup
• 1 cup flour
• 1 cup wholemeal flour
• ½ cup coconut
• ¾ cup rolled oats
• ¾ cup nuts, raisins or 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

• 150g butter, softened
• ¾ cup Chelsea Soft Brown Sugar (150g)
• ¼ cup Chelsea Caster Sugar (55g)
• 1 large egg
• 2 tsp vanilla extract
• 1 ⅔ cups plain flour (250g)
• 2 tsp cornflour
• ¾ tsp baking soda
• Pinch of salt
• 100g cup dark chocolate, roughly chopped
• 75g cup milk chocolate, roughly chopped
• 75g cup white chocolate, roughly chopped

Icing (optional)

• 50g butter, softened
• ⅔ cup Chelsea Icing Sugar (100g)
• 2 Tbsp cocoa powder
• 4 tsp milk
• ½ tsp vanilla extract
• 45g dark chocolate, roughly chopped
• Sprinkles, to decorate

• (Halve the ingredients if you don't want a monster batch)
• 2 x 500g blocks butter (Softened)
• 4 Cups Chelsea Caster Sugar
• 4 Cups Chelsea Soft Brown Sugar
• 8 Eggs (Room temp. for best results)
• 4 teaspoons vanilla essence
• 12 Cups Self Raising Flour
• Your choice of Chocolate buttons/Dried Apricots/Peanuts/Coconut etc

• 300grams Butter
• 1 cup Chelsea Icing Sugar
• 3 cups standard flour

• Chelsea Caster Sugar for sprinkling