Morning Tea recipes

• 125g Butter
• ¾ cup Chelsea Soft Brown Sugar
• 1tsp Vanilla or essence of choice
• 1-2 Tbsp Orange Juice
• 1 ¼ cup Self Raising Flour
• Zest of 1 large Orange
• ⅔ cup Chocolate Chips, drops etc.

• 1kg oranges (approximately 5 large oranges)
• 400g lemons (approximately 3 large lemons)
• 3 cups Chelsea Jam Setting Sugar, approximately

• 2 cups flour
• 4 tsp baking powder
• pinch salt
• ½ cup Chelsea White Sugar
• ¼ cup fresh rosemary chopped
• 1 cup milk
• 1 egg
• 100g butter melted
• 1 cup olives - stones removed and roughly chopped
• extra rosemary to sprinkle on top of muffins

• 100g frozen blueberries
• 1 ½ cups plain flour
• ½ cups self-raising flour
• 1 tsp baking soda
• 250g butter
• ¼ cup Chelsea Caster Sugar
• 2 eggs
• 300g sour cream
• ¾ cup chopped walnuts
• 3 Tbsp Chelsea Soft Brown Sugar
• 1 tsp cinnamon
• Chelsea Icing Sugar for dusting

Biscuit

• 1 ½ cups flour
• ½ cup Chelsea Icing Sugar
• ⅓ cup cocoa powder
• 125g butter
• ¼ cup milk

Peppermint cream

• 50g butter, at room temperature
• ⅔ cup Chelsea Icing Sugar
• ¼-½ teaspoon peppermint essence, to taste

Dough

• 1kg high grade flour
• 20g salt
• 50g softened butter
• 100g Chelsea White Sugar
• 25g instant active dried yeast
• 1 small egg
• 600ml warm water or milk

Filling

• 50g melted butter
• 3 Tbsp Chelsea Soft Brown Sugar
• ½ tsp ground cinnamon
• ½ cup sultanas

Icing

• 1 cup Chelsea Icing Sugar
• Hot water

• 1 lemon
• 1 orange
• 3 ruby grapefruits, peel and pith removed
• 1½ cups (375ml) boiling water
• 100g chopped glace ginger
• 500g Chelsea Jam Setting Sugar

Pastry

• 1 cup flour
• 75g butter
• ¼ cup Chelsea White Sugar
• 1 egg yolk
• 1 Tbsp cold water

Filling

• 1 Tbsp custard powder
• 1 Tbsp Chelsea White Sugar
• ½ cup milk
• 250g pot fruit flavoured yoghurt - fruit such as mandarin slices, pears, kiwifruit slices, peaches
• ¼ cup apricot jam
• 2 tsp water
• Kiwifruit, strawberries, blueberries to decorate 

• 125g butter
• 1 cup Chelsea Organic Raw Sugar
• 2 tsp Vanilla essence
• 2 eggs
• 1 cup flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ cup sunflower seeds
• 1 cup peeled grated cucumber, drained

• 12 sweet shortcrust pastry tartlets
• ⅓ cup thickened cream
• 200g roasted almond chocolate, chopped
• Chelsea Icing Sugar for dusting, optional

• 1.25kg oranges (about 5)
• 800mls water
• 1kg Chelsea Jam Setting Sugar 
• 2 Tbsp whiskey

• 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

• 185g Flour
• 3 tsp Baking Powder
• 185g Chelsea Caster Sugar
• 80g Unsalted Butter
• ½ cup Buttermilk
• 3 Eggs
• 1 tsp Vanilla paste

• 250g tub sour cream
• 3 eggs
• 1 tub chopped walnuts
• 1 tub Milo
• 1 tub flour
• 1 tub Chelsea Raw Sugar 
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla
• ½ tub oil

• 3 blood oranges
• 3 mandarins
• 2 tablespoons lemon juice
• 1 cup boiling water
• 500g Chelsea Jam Setting Sugar

• 250g raw almonds
• ½ cup plain flour
• 3 lemons, finely grated rind & juice
• 300g fresh ricotta, drained
• 225g soft unsalted butter
• 1 ¼ cups Chelsea Caster Sugar
• 6 eggs, separated