Slice recipes

• 1 cup Chelsea Icing Sugar
• 225g butter, soft
• 1 egg
• 1 tsp vanilla and almond essence
• 2 ⅓ cups plain flour
• 1 tsp baking powder
• ½ tsp salt
• whole almonds, green or red colouring

• 6 egg whites
• 1 ½ cups Chelsea Icing Sugar, sifted
• ¼ cup plain flour, sifted
• ¼ cup self-raising flour, sifted
• 1 ½ cups ground almonds
• ½ cup desiccated coconut
• 155g butter, melted
• Juice and rind of 2 limes
• 200g chopped frozen or fresh mango
• ¼ cup Chelsea Demerara Sugar
• 300ml thickened cream, whipped, to serve

• 125 g butter
• ½ cup chopped dates
• 2 tbsp Chelsea Treacle
• 1 cup cornflakes
• ¾ cup rolled oats
• ½ cup shredded coconut
• ½ cup self-raising flour, sifted
• ½ cup finely chopped dried apricots
• ⅓ cup Chelsea Soft Brown Sugar

• 1 cup standard flour
• ½ cup Chelsea White Sugar
• 1 Tbsp cocoa
• 1 cup coconut
• 125g melted butter
• ½ tsp Vanilla essence

Icing

• 1 cup Chelsea Icing Sugar
• 2 Tbsp cocoa
• 30g butter
• 2 Tbsp hot water

• 185g Plain Flour
• 125g Butter
• 1 Egg Yolk
• 1 Tablespoon Milk
• 8 Apples; peeled, cored and sliced
• 220g Chelsea White Sugar
• ½ Teaspoon Ground Cardamom
• 2 Egg Whites; beaten until stiff
• 60g Sliced Almonds

Base

• 175g butter
• 150g Chelsea White Sugar
• 195g flour
• 1 ½ tsp ground ginger
• 1 ½ tsp baking powder

Ginger Icing

• 100g butter
• 1 cup Chelsea Icing Sugar
• 2 tbsp Chelsea Golden Syrup
• 4 tsp ground ginger

Crumble

• ½ cup rolled oats
• 30g butter
• ½ cup shredded coconut
• 1 tsp ground ginger

Chocolate Drizzle

• 150g dark chocolate
• Sea salt flakes

• 375g dark chocolate /melts
• 200g butter
• 2 cups Chelsea White Sugar
• 3 eggs
• 1 tsp vanilla essence
• 1 cup flour
• 1 cup mixed nuts (cashews, walnuts, pecans, peanuts etc) chopped

Base

• 150g flour
• 100g Chelsea Soft Brown Sugar
• 40g coconut
• 125g melted butter
• 2 tsp cardamom
• Zest of an orange

Caramel

• 100g butter
• 2 cans sweetened condensed milk
• 80ml Chelsea Golden Syrup
• 1 tsp orange essence

Candied Orange Walnuts

• 1 cup Chelsea White Sugar
• ½ cup orange juice
• ½ tsp orange essence
• 2 cups walnuts
• Sea salt

Chocolate Drizzle

• Dark chocolate

• 1 can of black beans
• 1 can of chickpeas
• 2 large eggs
• 3 Tbsp extra virgin coconut oil (melted)
• ¾ dates (30 min soaked)
• ¾ cup cocoa powder
• 1 vanilla bean pod (scraped vanilla from inside)
• ½ cup of Chelsea Organic Coconut Sugar
• 1 ½ tsp of baking powder

• TO GARNISH
• Strawberries x12
• Whipped cream (Coconut or dairy)

• 1½ cups plain flour
• 1 tbs cornflour
• 1 tsp baking powder
• 1 cup rolled oats
• ¾ cup Chelsea Raw caster Sugar
• 225 g unsalted butter, cold & chopped
• 2 eggs, lightly beaten
• 250 g punnet raspberries (or strawberries, blueberries)
• ⅓ cup flaked almonds
• 3 tbs Chelsea coffee Sugar
• Thickened cream, to serve

• 100g butter
• 200g porridge oats
• 100g sunflower seeds
• 50g sesame seeds
• 50g chopped walnuts
• 3 tbsp Chelsea Honey Maple Flavoured Syrup
• 100g Chelsea Soft Brown Sugar
• 1 tsp ground cinnamon
• 100g dried cranberries, cherries or blueberries, or a mix

• 125g butter
• ½ cup Chelsea White Sugar
• 1 tsp Chelsea Golden Syrup
• 1 cup flour
• 1 cup dessicated coconut
• 1 tsp baking powder

Icing

• 1 cup Chelsea Icing Sugar
• 1 cup dessicated coconut
• ¼ can condensed milk
• 1 tsp cocoa
• 30g butter

• 225g unsalted butter, softened
• 5 eggs, lightly beaten, plus 3 eggwhites
• 200g dark chocolate, half chopped, half melted and cooled
• 1 firmly packed cup (250g) Chelsea Soft Brown Sugar
• 1 ½ cups (225g) plain flour
• ½ cup (50g) Dutch cocoa powder
• ½ cup (160g) raspberry jam, plus extra to serve
• 1 ½ cups (330g) Chelsea Caster Sugar
• 250g raspberries
• ¼ cup (25g) cocoa powder
• 1 cup (330g) Nutella

Thyme Shortcrust

• 250g plain flour
• 150g butter
• 85g Chelsea Caster Sugar
• 1 tbsp thyme leaves, chopped
• 1 mandarin (zest)
• Orange marmalade to brush over

Mandarin Frangipane

• 300g butter
• 300g Chelsea Caster Sugar
• 6 eggs (beaten)
• 300g almond meal (blanched almonds)
• 3 mandarins (zest)
• 100g plain flour
• ½ tsp baking powder
• 25 freeze dried mandarin wedges
• 1 tsp chopped thyme

White Chocolate & Orange Blossom Filling

• 600g white chocolate
• 1 tsp orange blossom water

Decoration

• 1 cup freeze dried mandarin slices
• Thyme sprigs
• Toasted almond silvers

• 150g unsalted butter
• 2 cup Chelsea Soft Brown Sugar, packed
• 2 eggs
• 2 tsp vanilla extract
• 2 cups flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup dried cranberries
• ¾ cup white chocolate, finely chopped

• ½ cup cashew spread or peanut butter
• ⅓ cup Chelsea Demerara Sugar
• 2 tbs coconut oil
• 2 cups puffed rice
• ½ cup desiccated coconut
• ¼ cup walnuts, chopped
• 2 tbs cacao powder