Christma recipes

• 125g Butter
• ¼ Cup Chelsea Dark Cane Sugar
• ⅓ Cup Chelsea Treacle
• 1 Egg
• 2 ½ Cups Plain Flour
• 1 Tablespoon ground Ginger
• 1 Teaspoon Mixed Spice
• 1 Teaspoon Bicarbonate of Soda

ICING

• 1 Egg white
• 2 Cups Chelsea Icing Sugar
• Assorted food colours

• 125g Dark Chocolate
• 60g Butter
• ¾ Cup Chelsea Icing Sugar
• 100g Coconut
• 3 Tablespoons Cream
• 150g Dark Chocolate, extra
• 1 Teaspoon Copha
• Glace Cherries
• Shredded Coconut

• 1½ cups ground almonds
• ¼ cup tapioca flour
• 2 teaspoons ground ginger
• ½ teaspoon ground cinnamon
• ⅛ teaspoon fine sea salt
• ¼ teaspoon baking soda
• 2 Tablespoons melted coconut oil
• ¼ cup Chelsea Maple Flavoured Syrup
• 1 tablespoon Chelsea Blackstrap Molasses
• 1 tablespoon coconut flour
• Extra arrowroot or tapioca starch, for rolling & cutting
• 1 cup cacao butter
• ¼ cup Chelsea Maple Flavoured Syrup or Chelsea Organic Coconut Sugar

• 1 cup store-bought fruit mince
• 2 cups self-raising flour
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• ½ tsp ground ginger
• ¾ cup Chelsea Soft Brown Sugar
• 125g butter, melted, cooled
• ½ cup milk
• 2 eggs, lightly beaten

CRUMBLE TOPPING

• ¹/³ cup plain flour
• 40g butter, chilled, chopped
• 2 Tbsp Chelsea Soft Brown Sugar
• 2 Tbsp Chelsea Coffee Crystals

• 125g Dark Chocolate
• 60g Butter
• ¾ Cup Chelsea Icing Sugar
• 100g packet Almond Meal
• 8 Tablespoons Rum
• 150g Dark Chocolate, extra
• 1 Teaspoon Copha
• ¼ Cup Chopped Raisins
• Cocoa

• 1 cup Chelsea Organic Coconut Sugar
• 1 ½ cup mint leaves, finely chopped
• ⅔ cup coconut oil, melted 
• 2 tsps vanilla extract
• 2 cups flour
• ⅔ cup cocoa powder
• 1 tsp baking soda
• 2 cups dark chocolate pieces
• Pinch of salt 

• 4 cups mixed dried fruit
• 50g pkt glacé red cherries, chopped
• 1 cup Chelsea Raw Sugar
• 4 tsp gelatine
• ½ cup diet ginger beer
• ¼ cup brandy
• ¼ cup lemon juice

• 5 egg whites
• 300gm Chelsea Caster Sugar
• ½ tsp white vinegar
• 1 vanilla bean
• 2 tablespoon cornflour
• 200gm dollop cream
• 2 vanilla beans
• 20gm Chelsea Icing Sugar
• 2 punnets raspberries
• 20gm Chelsea Icing Sugar

• 175g Flaked Almonds
• 90g Butter
• 1 ½ Cups Chelsea Caster Sugar
• ¾ Cup Water
• 3 Slices Glace Pineapple
• 60g Green and Red Cherries
• ¼ Cup Brandy
• 125g Dark Chocolate
• 30g butter

• 2 x 85g packets of port wine jelly

Custard

• 2 tbs custard powder
• 2 tbs Chelsea Caster Sugar
• 600ml milk

• To assemble
• 400g jam swiss roll,
• cut into 1cm thick slices
• 2 tbs sweet sherry
• 600ml of thickened cream
• 400g can sliced peaches, drained
• Raspberries

Biscuits

• 250g butter, diced and softened
• 1 cup Chelsea Caster Sugar
• 1 extra large egg
• 1 tsp vanilla extract
• 3 cups plain flour
• 1 tsp baking powder

Icing

• 1-2 Tbsp water
• 10g butter
• 1½ cups Chelsea Icing Sugar

• To Decorate
• Jubes
• Marshmallows
• Additional lollies
• Chelsea Icing Sugar, to act as snow

• 2 cups plain flour
• ½ cup ground almonds
• ½ cup Chelsea Soft Brown Sugar
• 125g butter, chopped, chilled
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• Extra flour, to dust
• ½ cup Chelsea Icing Sugar
• Extra 10g butter
• 2 tsp milk
• ¼ cup dried cranberries, finely chopped
• ¼ cup pistachio kernels, finely chopped
• 2 Tbsp Chelsea Demerara Sugar

• 1 Cup Walnuts
• 1 Cup Brazil Nuts
• 1 Cup Dates
• 1 Cup Red and Green Glace Cherries
• ½ Cup Glace Apricots
• ½ Cup Glace Pineapple
• ¼ Cup Glace Ginger
• 2 Tablespoons Brandy
• ½ Cup Flour
• ½ Teaspoon Baking Powder
• 1 Egg
• 1 Tablespoon Honey
• 1 Tablespoon Chelsea Soft Brown Sugar
• 2 Tablespoons melted Butter

GLAZE

• 2 Tablespoons Honey
• 2 Tablespoons Brandy

• Melted butter, for greasing
• 1½ cups plain flour
• ½ cup hazelnut meal
• ½ cup Chelsea Caster Sugar
• 160g butter, diced, chilled
• 1 egg
• Extra plain flour, for kneading
• 2 tbsp Chelsea Golden Syrup
• 1 tbsp cornflour
• 2 cups frozen cranberries, thawed
• 2 tbsp Chelsea Demerara Sugar
• Thickened cream, to serve

• 100g butter
• 3 eggs
• 250g Chelsea Caster Sugar
• 2 tbsp Chelsea Golden Syrup
• 150ml buttermilk
• 300g plain flour, sifted
• 2 tsp baking powder
• 1 tsp powdered ginger
• 1 tsp powdered cloves
• 2 tsp ground cinnamon
• Chelsea Icing Sugar, for dusting

Cupcakes

• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1½ cups self-raising flour
• ½ cup plain flour
• ¾ cup milk

To Decorate

• 150g butter, diced and softened
• 1 x 250g pkt Chelsea Icing Sugar
• 1 tsp vanilla essence
• 3 tsp water
• White marshmallows
• Liquorice strips
• Coloured sprinkles
• Orange smarties
• Edible eyes
• Pretzel sticks