Slice recipes

• 100 g plain flour
• 50 g Chelsea Icing Sugar
• 75 g unsalted butter, chilled and chopped into cubes
• Chelsea Icing Sugar, sifted, for dusting
• raspberries, to serve (optional)

Lime topping

• 4 eggs
• 400 g tin condensed milk
• 150 ml lime juice
• 1 tablespoon finely grated lime zest
• 50 g plain flour

Base

• 155g butter
• ¾ cup Chelsea Caster Sugar
• ¼ cup Chelsea Golden Syrup
• ⅓ cup stem ginger
• 1 ⅓ cup toasted coconut
• ⅔ cup rolled oats
• 1 cup self-raising flour

Ginger Icing

• 130g butter
• ½ cup Chelsea Soft Brown Sugar
• 1 tbsp ground ginger
• 1 tsp freshly grated ginger
• Pinch of salt
• ¼ cup cream
• 1-2 cups Chelsea Icing Sugar

Hokey Pokey

• 110g Chelsea Caster Sugar
• 4 ½ tbsp Chelsea Golden Syrup
• 1 ½ tsp baking soda
• ½ cup of thread coconut to decorate

• 250g butter
• 2 eggs
• 1 cup Chelsea White Sugar
• 2 Tbsp milo
• 2 pkts plain biscuits

• 125g butter
• ½ cup Chelsea Soft Brown Sugar, firmly packed
• 1 egg, beaten
• 1 cup desiccated coconut
• ¾ cup flour
• 2 Tablespoons cocoa
• ½ teaspoon baking powder
• 1 cup chocolate bits
• 2 pkts Smarties (50g each)
• 20cm by 20cm by 4cm tin

• 200g butter
• 1 cup Chelsea Soft Brown Sugar
• 2 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 3 tablespoons cocoa

For the coconut fudge filling

• 2 cups coconut
• ½ cup milk
• 2 tablespoons Chelsea Caster Sugar
• 2 teaspoons coconut essence

For the chocolate fudge icing

• 2 cups Chelsea Icing Sugar
• 2 tablespoons cocoa
• 1 teaspoon soft butter or margarine
• ¼ cup boiling water

• 250 grams chocolate biscuits
• 4 x 55 grams Turkish Delight Bars, Roughly Chopped (or see recipe below)
• 90 grams Butter
• ½ 395 grams Tin Sweetened Condensed Milk
• 1 Cup coconut
• 1 ½ Cups Chelsea Icing Sugar
• 1 tablespoon cocoa
• 2 tablespoons boiling water

• 1 cup sifted self raising flour
• 1/4 cup cocoa
• 1 egg
• 1 cup Chelsea Soft Brown Sugar
• 1 tsp vanilla essence
• 1/2 cup coconut
• 125g butter

Icing

• 1 tablespoon melted butter
• 2 tablespoon sifted cocoa
• 1 cup sifted Chelsea Icing Sugar

• 1 cup of Plain Flour
• ½ cup of Coconut
• 1 teaspoon of Baking Powder
• ½ cup of Chelsea White Sugar
• 1 tablespoon of Cocoa
• 125g of Butter
• Chelsea Rich Chocolate Icing Sugar

PASTRY

• 1 ½ Cups Self Raising Flour
• ⅓ Cup Custard Powder
• 2 ½ Teaspoons Cornflour
• 125g Butter
• ¼ Cup Chelsea Caster Sugar
• 1 Egg
• Extra Chelsea Caster Sugar

FILLING

• 450g Can Crushed Pineapple
• 425g Can Apricot Halves
• 1 Cup Each of Sultanas, Raisins, Currants, Dates and Prunes
• 60g Glace Cherries
• ¾ Cup Chelsea Soft Brown Sugar
• ½ Cup Brandy or Rum
• 1 Tablespoon Each of Orange and Lemon Juice

• 200g cocoa
• 400g butter - melted
• 800g Chelsea Caster Sugar
• 8 eggs
• 2Tbsp vanilla essence
• 180g plain flour
• 2tsp baking powder
• 180g walnuts - chopped
• 500g chocolate buttons
• Chelsea Icing Sugar, to dust

• 250g Self Raising Flour
• 90g Chelsea White Sugar
• 60g Butter
• 2 Tablespoons Milk
• 250g Plums, stoned and sliced
• 250g Apples, peeled, cored and sliced
• Chelsea Caster Sugar
• Cinnamon

• 500g Ground Almonds
• 155g Chelsea Caster Sugar
• 2 Eggs Whites
• Few Drops Bitter Almond Essence
• Pear and Quince Jelly

• 125g butter
• 125g Chelsea White Sugar
• 1 egg
• 1 cup flour (heaped)
• 1 dessertspoon of cocoa powder
• 1 tsp baking powder
• 290g condensed milk (¾ tin)
• 1 cup of coconut
• Chelsea Chocolate Icing to top 

Base

• 200g butter
• 1 cup Chelsea Soft Brown Sugar
• 2 eggs
• 2 cups plain flour 
• 2 teaspoons baking powder
• 3 tablespoons cocoa

• Coconut Fudge Filling
• 2 cups coconut
• ½ cup milk
• 2 tablespoons Chelsea Caster Sugar
• 2 teaspoons coconut essence

• Chocolate Fudge Icing 
• 2 cups Chelsea Icing Sugar
• 2 tablespoons cocoa
• 1 teaspoon soft butter
• ¼ cup boiling water

• 4 cups of icing sugar
• 2 tablespoons butter
• 3 - 4 tablespoons boiling hot water
• 300 grams chocolate melts or preferred chocolate broken up
• Optional Extras
• Nuts
• Bailey's or Kahula

• 3 Tablespoons Chelsea Golden Syrup
• 60g Butter
• 1 Tablespoon Preserved Ginger, chopped into small pieces
• ½ Teaspoon Ground Nutmeg
• 2 Cups Cornflakes
• 824g Can Pie Apples