Slices

• 125g butter
• ¾ cup Chelsea Raw Sugar
• 2 Tbsp Chelsea Golden Syrup
• 2 cups rolled oats
• ½ cup mixed seeds, pumpkin, sesame, sunflower
• ¼ cup coconut threads
• ¼ cup slivered almonds
• ½ cup diced dried apricots

• 140g butter
• 140g Chelsea White Sugar
• 1 tbsp Chelsea Golden Syrup
• 1 egg
• 280g flour
• 1 tsp baking powder
• 1 cup sultanas

Icing

• 1 ½ cups Chelsea Icing Sugar
• 1-2 Tbsp lemon juice
• 1 Tbsp boiling water (approx)
• 50g butter (optional)

• 1 pkt malt biscuits
• 100g butter, melted
• 2 Tbsp Chelsea White Sugar
• 1 400g tin condensed milk
• 2 cups coconut
• 1 cup chocolate chips

• 125g butter
• 120g chocolate chips
• 2 eggs
• 1 cup Chelsea Caster Sugar
• 100g flour
• 125g walnuts/or other nut
• Chelsea Icing sugar to dust

• 125g raw almonds
• 125g raw hazelnuts
• 90g glace apricots, chopped
• 90g glace pineapple, chopped
• Finely grated zest 1 lemon
• ½ cup plain flour, sifted
• 1 tsp ground cinnamon
• ¼ tsp ground coriander
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• Pinch of white pepper
• ¾ cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
• 4 Tbsp honey
• 50g butter
• Chelsea Icing Sugar, for dusting

• 150 g dark chocolate, chopped
• 125 g butter, chopped
• ⅔ cup Chelsea Caster Sugar
• 1 egg, lightly beaten
• ¾ cup plain flour
• ¼ cup self-raising flour, sifted

Rocky road

• 125 g mixed marshmallows, chopped
• ½ cup red glace cherries, halved
• ½ cup mixed unsalted nuts, roughly chopped
• ⅓ cup desiccated coconut
• 500 g milk chocolate, chopped, melted

Base

• 1½ cups Edmonds Gluten Free Self Raising Flour
• ½ cup Chelsea Soft Brown Sugar
• 140g butter, melted

Caramel

• 395g can condensed milk
• 2 Tbsp Chelsea Golden Syrup
• 50g butter

Topping

• ½ cup gluten free shredded coconut
• 1 cup gluten free muesli (without dried fruit)
• ½ cup Chelsea Soft Brown Sugar
• 60g butter, melted

• 100g butter
• 100g Chelsea White Sugar
• 1 ½ Tbsp honey
• 3-4 cups rice bubbles

• 125g butter
• ½ cup Chelsea Organic Raw Sugar or Chelsea Raw Sugar
• 3 Tbsp Chelsea Honey Maple Syrup or Chelsea Maple Flavoured Syrup
• 2 ¼ cups rolled oats
• ¼ cup sunflower seeds
• ¼ cup pumpkin seeds
• ¼ cup coconut threads
• ¼ cup craisins

• 150g butter
• 4 weetbix, crushed
• 1 cup flour
• 1 cup coconut
• ¾ cup Chelsea White Sugar
• 2 Tbsp cocoa
• 1 tsp vanilla essence
• 1 tsp baking powder

• 200g white chocolate, chopped
• 150g butter, chopped
• 2 extra large eggs, lightly beaten
• ½ cup Chelsea Raw Caster Sugar
• ½ tsp vanilla bean paste
• 1 cup plain flour
• ⅓ cup self raising flour
• ⅓ cup white or dark chocolate bits
• ½ cup slivered almonds, toasted

• 125g butter
• ½ cup Chelsea Raw Sugar
• 2 Tbsp Chelsea Honey Maple or Maple Flavoured Syrup
• 190g (2 ¼ cups) rolled oats
• 57g (⅔ cup) desiccated coconut
• 130g (1 cup) dried apricots, chopped
• 50g milk chocolate, chopped into chunks

• 100g butter
• ½ cup Chelsea Dark Cane Sugar
• 2 eggs
• 1 teaspoon vanilla essence
• 1 cup wholemeal flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon mixed spice
• ½ cup chopped pitted dates
• ½ cup chopped dried figs
• ½ cup chopped dried apricots
• ½ cup chopped walnuts

• 1 ¼  cup coconut
• 3 ⅓ cup  standard flour
• 1 ⅓ cup Chelsea White Sugar
• 2 tsp baking powder
• 3 Tbsp cocoa
• 1 tsp vanilla essence
• 750g butter melted

• 200g butter, cubed
• 200g dark chocolate, roughly chopped
• 1 cup Chelsea Dark Cane Sugar (200g)
• ½ cup Chelsea Caster Sugar (113g)
• 3 eggs
• 2 tsp vanilla extract
• 1 cup plain flour (150g)
• ½ cup cocoa powder (40g)
• ½ tsp salt
• 150g milk chocolate, roughly chopped
• ¾ cup smooth peanut butter (195g)
• vanilla ice cream or whipped cream, to serve

• 125g butter
• ¾ cup Chelsea White Sugar
• 1 egg
• 1 ¾ cups Edmonds Standard Grade Flour
• 2 tsp Edmonds Baking Powder
• approx 1 cup raspberry jam

Topping

• 1 cup coconut
• 1 cup Chelsea White Sugar
• 1 egg