Morning Tea recipes

• 1 cups Chelsea White Sugar
• 1½ cups Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Soda
• 1 tsp salt
• 3 ripe bananas, mashed (The skins should have black spots on them)
• ¼ cups butter, melted
• 1 egg
• Optional Handful of dried fruit, nuts, chocolate chips

• 125g butter, softened
• ½ cup Chelsea Caster Sugar (113g)
• ½ cup Chelsea Dark Cane Sugar (100g)
• 2 eggs
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 tsp Edmonds Baking Powder
• 1 tsp Edmonds Baking Soda
• 1 cup Meadow Fresh Original Milk (250ml)
• 2 ripe bananas, mashed
• 1 cup raspberries (fresh or frozen) (135g)
• ¾ cup shredded coconut, divided (60g)

• 1 ½ cups Edmonds Standard Grade Flour (225g)
• 1 tsp Edmonds Baking Powder
• 1 tsp Edmonds Baking Soda
• ½ tsp salt
• 3 large ripe bananas (mashed)
• 3/4 cup Chelsea White Sugar (170g)
• 1 egg
• 80g butter, melted

• 3 cups plain flour (450g)
• 6 Tbsp cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 cups Chelsea White Sugar or Chelsea Organic Raw Sugar (450g)
• 2 cups cold water (500ml)
• 1 cup oil (250ml)
• 2 Tbsp white vinegar
• 2 tsp vanilla essence

Icing

• 3 cups Chelsea Icing Sugar  (450g)
• 1/4 cup cocoa powder (20g)
• 50g soft butter or dairy-free spread
• 4-5 Tbsp boiling water

Chewy ANZAC & Pistachio Base

• 1 cup (120g) wholegrain rolled oats
• ¾ cup (105g) plain flour
• ½ cup (85g) naked (uncrystallised) candied ginger, roughly chopped
• ½ cup (70g) shelled & unsalted pistachios, roughly chopped
• ½ cup (80g) dried sour cherries, roughly chopped (or substitute with dried cranberries)
• ¼ tsp baking soda
• 150g salted butter, diced
• ⅓ cup (80g) Chelsea Soft Brown Sugar, lightly packed
• ⅓ cup (80g) Chelsea Dark Cane Sugar, lightly packed
• ¼ cup (60ml) Chelsea Golden Syrup
• 2 tsp finely grated fresh ginger
• ½ tsp fine salt

Salted Chocolate Truffle Topping

• 200g 62% cacao dark chocolate, roughly chopped
• 200ml cream
• ⅛ tsp ground cinnamon (optional)
• 30g salted butter, softened
• ½ tsp flaky sea salt
• 1 Tbsp Dutch-processed cocoa powder, for dusting (optional)

RASPBERRY LAYER

• 175g fresh or frozen raspberries
• 35g Chelsea White Sugar
• 2 Tbsp lemon juice
  

BLONDIE

• 160g salted butter
• 40g Chelsea White Sugar
• 160g Chelsea Soft Brown Sugar
• 1 size 7 egg
• 1 size 7 egg yolk
• 1 tsp vanilla bean paste
• 170g plain flour
• 1 tsp ground cinnamon
• 1/4 tsp baking powder
• 200g white chocolate, roughly chopped