Slice recipes

• 50g butter
• 1 cup Chelsea Dark Cane Sugar
• 1 egg
• 1 tsp vanilla essence
• ½ cup flour
• ½ tsp salt
• ½ tsp mixed spice

Topping

• 1 egg white
• ¼ cup Chelsea Caster Sugar
• 1 Tbsp Chelsea Golden Syrup
• ¼ cup chopped walnuts

• ½ Cup Chelsea Raw Sugar
• 1 ½ Cups Wholemeal Self Raising Flour
• ⅔ Cup Rolled Oats
• 100g butter
• ½ Cup Chopped Walnuts
• ½ Cup Dried Apricots
• 1 ½ Cups Dried Peaches, chopped
• 1 Tablespoon Chelsea Soft Brown Sugar
• 2 Tablespoons Water
• 2 Tablespoons Brandy

Chocolate Crumble

• 190gm butter (softened)
• 125gm Chelsea White Sugar
• 1 ½ cups plain flour
• 1 tsp baking powder
• 1 tbs cocoa
• ¼ tsp vanilla essence

Caramel Filling

• 1 tin condensed milk
• 2 tbs Chelsea Golden Syrup
• 60gm butter
• ¼ cup Chelsea Caster Sugar

• 100g butter
• 2 eggs
• ¼ cup cocoa
• 1 cup Chelsea White Sugar
• ¾ flour
• ½ cup chocolate bits
• 1 tsp baking powder
• Chelsea Icing Sugar to decorate 

• 100g butter
• 2 eggs
• 1 cup Chelsea Raw Sugar
• ¾ cup flour
• 1 tsp baking powder
• ¼ cup cocoa
• ½ cup (or a handful) choc chips

• 150g of butter
• 100g of Chelsea Caster Sugar
• 2 Tablespoons of cocoa
• 2 small eggs
• 1 packet vanilla wine biscuits (bought ones)
• 50g of walnuts
• 70g of sultanas

• 2 cups Chelsea White Sugar
• 2 tsp cocoa
• 25g butter
• ½ cup milk
• 1 Tbsp Chelsea Golden Syrup
• ¼ tsp of vanilla essence
• ½ cup chopped pistachios
• ½ cup chopped cranberries

• 1 ½ cups flour
• 2 tsp baking powder
• ¾ cup Chelsea Soft Brown Sugar
• 100g butter melted
• 2 egg yolks lightly beaten
• ½ cup sour cream
• 1 x 410 g can sliced peaches
• 1 cup free-flow frozen raspberries
• 3 egg whites
• ¼ cup Chelsea Caster Sugar
• ½ cups sliced almonds

• 175g butter
• 1 Tbsp Chelsea Golden Syrup
• 1 cup Chelsea White Sugar
• 1 cup Coconut
• 1 Tbsp Cocoa
• 2 cups flour

Biscuit base

• 125 grams butter
• ½ cup Chelsea White Sugar
• 1 ¾ cups flour
• 1 tsp ginger
• 1 tsp baking powder

Ginger icing

• 4 Tbsp butter
• ½ cup Chelsea Icing Sugar
• 1 Tbsp Chelsea Golden Syrup
• 2 tsp ginger

Base

• 100 grams butter
• ½ cup Chelsea White Sugar
• 1 tsp vanilla
• 1 cup flour
• 1 cup dessicated coconut

Filling

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

Topping

• 1 cup thread coconut
• ½ cup rolled oats
• 50 grams butter, melted
• 1 Tbsp Chelsea Golden Syrup

Base

• 1 packet of Malt or Digestive biscuits
• 2 Tbsp Chelsea Soft Brown Sugar
• 1 Tbsp dessicated coconut
• 100g softened butter

Filling

• 1 can condensed milk (400g)
• ¼ cup Chelsea Golden Syrup
• 35g melted butter
• 2 tsp custard powder
• Palmful slivered almonds

• 125g butter
• 175g white chocolate, chopped
• 4 eggs
• 125g Chelsea Caster Sugar
• 200g plain flour
• 1 teaspoon baking powder
• pinch salt
• 100g no-soak dried apricots, chopped

• 56g of dark chocolate
• 110g of butter
• 1 cup Chelsea Caster Sugar
• 2 eggs
• 1 tsp of vanilla
• ⅔ cup of flour
• 3 Tbsp of cocoa
• ¼ tsp of salt
• 1 tsp of mint essence
• 1 cup of choc chips

BASE

• 375g Plain Flour
• 185g Butter 
• 2 Eggs
• 90g Chelsea White Sugar
• Grated rind and juice of ½ Lemon
• 375g peeled, cored and finely sliced Apples
• 125g Sultanas

TOPPING

• 4 Eggs
• 90g Chelsea Caster Sugar
• ½ Teaspoon Ground Cinnamon
• 60g Plain Flour

• 100g butter
• 100g Chelsea White Sugar
• 1 ½ Tbsp honey
• 3-5 cups rice bubbles