Slice recipes

• 110g butter (or Olivani Spread)
• 1 cup Chelsea Soft Brown Sugar
• ½ cup Chelsea Caster Sugar
• 1½ tsp vanilla essence
• 3 eggs
• ¾ cup gluten free flour
• ½ cup gluten free cocoa powder
• ½ tsp gluten free baking powder
• ½ cup walnuts or pecans, roughly chopped (optional)

Icing (optional)

• Chelsea Gluten Free Rich Chocolate Icing sugar or dust with Chelsea Icing Sugar

Base

• 125 grams butter, softened (or Olivani Spread)
• ½ cup Chelsea White Sugar (113g)
• ½ tsp vanilla essence
• 1 egg
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 tsp Edmonds Baking Powder

Filling

• 4 tsp gelatine
• 1 cup cold water (250ml)
• 1 cup Chelsea White Sugar (225g)
• 1 egg white
• 1 cup Chelsea Icing Sugar (150g)

Optional

• few drops of raspberry flavoured essence
• few drops of red food colouring
• desiccated coconut, to sprinkle

• 125g butter (or Olivani Spread)
• 1 cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
• 2 Tbsp Chelsea Golden Syrup
• 1 cup Edmonds Standard Grade Flour
• 1 tsp Edmonds Baking Powder
• 1 cup desiccated coconut
• 1 egg
• 1 cup mixed dried fruit, e.g. raisins, currants, dried cranberries etc
• 5 whole-wheat breakfast cereal biscuits, crushed (e.g. Weetbix or similar)

Shortcake Base & Topping

• ½ cup Chelsea Raw Sugar (113g)
• 125g butter (or Olivani Spread)
• 1 tsp vanilla essence
• 1 egg
• 2 ¼ cups Edmonds Self Raising Flour (338g)

Filling

• 2 x 380g tins sliced apple, well drained
• ¼ cup Chelsea Raw Sugar (56g)
• 1 Tbsp Edmonds Fielder's Cornflour
• 1 Tbsp lemon juice
• 1 tsp ground cinnamon

Base

• 1 1/2 cups self raising flour (225g)
• 1 cup Chelsea White Sugar or Chelsea Raw Sugar (225g)
• 1 1/2 cups desiccated coconut (150g)
• 3 Tbsp cocoa powder
• 200g butter, melted (or Olivani Spread)

Chocolate Icing

• 1 1/3 cups Chelsea Icing Sugar (200g)
• 1 1/2 Tbsp cocoa powder
• 1 knob of softened butter (approximately 10g) (or Olivani Spread)
• 2-3 Tbsp hot water
• 2 Tbsp desiccated coconut

• 200g butter (or Olivani Spread)
• 1 ½ cups Chelsea White Sugar
• ½ cup Meadow Fresh Milk
• 2 ½ Tbsp cocoa powder
• 500g (2 packets) plain sweet biscuits, roughly crushed
• ½ cup chopped walnuts (optional)
• ½ cup desiccated coconut

Icing

• 2 cups Chelsea Icing Sugar
• 2 ½ Tbsp cocoa powder
• 3-4 Tbsp hot water

Sponge Cake

• 125g butter, softened (or Olivani Spread)
• 1 cup Chelsea Caster Sugar (225g) 
• 1 tsp vanilla essence
• 3 eggs
• 1 2/3 cups plain flour (250g)
• 1 Tbsp baking powder
• 1/2 cup milk (125ml)

Coating

• 100g dark chocolate, roughly chopped
• 1 Tbsp butter (15g) (or Olivani Spread)
• 2 cups Chelsea Icing Sugar (300g)
• 1 cup cocoa powder (80g)
• 1/2 cup milk (125ml)
• 4 cups shredded or desiccated coconut (400g)

Filling (optional)

• 300ml cream
• 1/2 cup raspberry jam (160g)
• fresh or freeze-dried raspberries, to decorate (optional)

• 150g butter (or Olivani Spread)
• 200g milk chocolate melts
• 1 ½ cups Chelsea Dark Cane Sugar
• 2 tsp vanilla essence
• 3 eggs
• ½ cup walnuts, chopped
• ¾ cup plain flour
• 3 Tbsp cocoa

Icing 

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened (or Olivani Spread)
• 2-3 Tbsp hot water

• 115g butter (or Olivani Spread)
• 1 cup Chelsea White Sugar
• ¼ cup cocoa
• ½ tsp vanilla essence
• 2 eggs
• ¾ cup Edmonds Standard Grade Flour, sifted
• ½ tsp Edmonds Baking Powder, sifted
• ½ tsp salt
• ¼ cup chocolate chips

• 125g butter (or Olivani Spread)
• 2 Tbsp honey
• 1 cup Chelsea White Sugar
• 3 ½ cups rice bubbles cereal

Shortcake

• 125g butter (or Olivani Spread)
• ¾ cup Chelsea Icing Sugar
• 1 egg, beaten
• 1 ½ cups self-raising flour
• ½ tsp vanilla essence

FILLING

• 1 cup Chelsea White Sugar
• 1 cup water
• juice and grated rind 2 lemons
• ½ cup milk
• 2 Tbsp custard powder
• 2 Tbsp cornflour

Marshmallow

• 2 Tbsp gelatine
• 1 cup boiling water
• 1 cup Chelsea White Sugar
• 1 tsp lemon essence
• 1 cup Chelsea Icing Sugar

• 250g dark chocolate melts or chips
• 2 cups Chelsea Caster Sugar
• 4 eggs, beaten
• 1 tsp vanilla essence
• ¾ cup flour
• ¼ cup self raising flour
• ½ cup cocoa
• extra 125g dark chocolate melts or chocolate chips, chopped (the remainder of the bag)
• Chelsea Icing Sugar to decorate

• 125g butter (or Olivani Spread)
• ¼ cup cocoa
• 1 cup Chelsea White Sugar
• 2 eggs
• 1 tsp vanilla essence
• ½ cup coconut
• ½ cup flour
• ½ tsp baking powder
• Chelsea Icing Sugar to dust

• 250g biscuits, crushed
• 110g butter (or Olivani Spread)
• ½ cup Chelsea White Sugar
• Few drops of vanilla essence
• 1 egg
• 2-3 Tbsp cocoa
• Raisins, sultanas or chopped nuts

Biscuit Base

• 1/3 cup plain gluten-free flour (47g)
• 1/4 cup cocoa powder (20g)
• 1/2 tsp baking powder
• 3/4 cup Chelsea Raw Caster Sugar (170g)
• 1/2 cup desiccated coconut (50g)
• 1/3 cup ground almonds (40g)
• 125g butter, melted (or Olivani Spread)
• 1 extra large egg, lightly beaten

Filling

• 3 cups Chelsea Icing Sugar, sifted (450g)
• 4 Tbsp boiling water
• ½ tsp peppermint essence

Topping

• 150g dark chocolate, roughly chopped
• 2 tsp vegetable oil

Base

• 200g butter (or Olivani Spread)
• ¼ cup Chelsea Golden Syrup
• 1 ¼ cup standard flour
• 1 tsp baking powder
• 1 ¼ cup crushed cornflakes
• 1 cup Chelsea White Sugar
• ½ cup coconut
• ½ cup sultanas, optional

Lemon Icing

• 1 ½ - 2 cup Chelsea Icing Sugar
• 5g butter (a knob)
• 2 Tspn lemon juice
• small quantity of boiled water