Snack recipes

• 25g hazelnuts
• 1 teaspoon ground mixed spice
• 3 tablespoons Chelsea Caster Sugar
• 1 sheet filo pastry
• 2 teaspoons butter, melted 

• 1 extra large egg
• 1 cup buttermilk
• 1 very ripe banana, mashed
• 1 tbsp.Chelsea Organic Coconut Sugar
• ½  cup self-raising flour
• ½ cup wholemeal self-raising flour
• 1 tsp baking powder
• 1 tbsp chia seeds

• 1kg very lean beef
• ½ teaspoon white pepper 
• 1 teaspoon sea salt 
• ¼ teaspoon cayenne pepper 
• 1 teaspoon dry mustard 
• 2 teaspoons garlic powder 
• 2 teaspoons onion powder 
• ½ cup Chelsea Soft Brown Sugar 
• ¼ cup soy sauce 
• ¼ cup Worcestershire sauce

Poached Pears

• 2 pears, peeled
• 1 cup Chelsea White Sugar
• 5 cups water
• 1 vanilla bean, split and seeded

Bundts

• 1 ½ cups of plain flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ⅓ cup whole milk
• 2 eggs
• ⅓ cup plain yoghurt
• ½ cup Chelsea Soft Brown Sugar
• 50g melted butter

Topping

• 2 tsp unsalted butter, melted
• ⅓ cup Chelsea Raw Caster Sugar
• ½ tsp cinnamon

• ¼ cup popping corn
• 1 teaspoon butter
• 1 tablespoon Chelsea Honey Maple Flavoured Syrup (or a little more or a little less depending on taste)
• ¼ teaspoon vanilla
• Dash of salt

• 75g unsalted butter
• 100g Chelsea Dark Cane Sugar
• 75ml thickened cream
• ½ tsp vanilla paste
• ¼ tsp sea salt flakes
• 200g wheel of triple cream brie
• ¼ cup walnuts, roasted
• ¼ cup pecans, roasted

• 2 tbs vegetable oil
• ⅓ cup popping corn
• 50 g butter
• 2 tbs Chelsea Soft Brown Sugar
• ½ tsp ground cinnamon

• ¼ cup vegetable oil
• ½ cup popcorn kernels
• ⅓ cup Chelsea Caster Sugar
• ¾ teaspoon salt

• 4 Slices Rye Bread
• 4 Tablespoons Light Cream Cheese
• 2 Bananas Sliced
• 1 Cup Prepared Fruit and Nut Mix
• ⅓ Cup Chelsea Easy Pour Golden Syrup

• 1 cup toasted muesli
• 2 cups rice bubbles
• 1 cup honey crunch cornflakes
• 100g butter
• ½ cup honey
• ½ cup peanut butter
• 2 tablespoons Chelsea Raw Sugar
• Sprinkling of coconut
• Chopped dried fruit
• Mixed nuts

Chocolate Topping

• 200g dark chocolate, finely chopped
• 3 teaspoons vegetable oil

• 125g butter, diced and softened
• ½ cup Chelsea Caster Sugar (113g)
• ¼ cup Chelsea Soft Brown Sugar (50g)
• 2 tsp espresso instant coffee
• 1 large egg
• 1¼ cups Edmonds Self Raising Flour (188g)
• ¼ cup cocoa powder (20g)
• 3-4 Tbsp Chelsea Coffee Sugar Crystals

• 150g pitted dates
• 100g butter
• 3 Tbsp Chelsea Organic Agave Syrup
• 50g dried apricot, finely chopped
• 50g chopped toasted hazelnut
• 3 Tbsp mixed seed
• 50g raisins
• 150g porridge oat

Chewy ANZAC & Pistachio Base

• 1 cup (120g) wholegrain rolled oats
• ¾ cup (105g) plain flour
• ½ cup (85g) naked (uncrystallised) candied ginger, roughly chopped
• ½ cup (70g) shelled & unsalted pistachios, roughly chopped
• ½ cup (80g) dried sour cherries, roughly chopped (or substitute with dried cranberries)
• ¼ tsp baking soda
• 150g salted butter, diced
• ⅓ cup (80g) Chelsea Soft Brown Sugar, lightly packed
• ⅓ cup (80g) Chelsea Dark Cane Sugar, lightly packed
• ¼ cup (60ml) Chelsea Golden Syrup
• 2 tsp finely grated fresh ginger
• ½ tsp fine salt

Salted Chocolate Truffle Topping

• 200g 62% cacao dark chocolate, roughly chopped
• 200ml cream
• ⅛ tsp ground cinnamon (optional)
• 30g salted butter, softened
• ½ tsp flaky sea salt
• 1 Tbsp Dutch-processed cocoa powder, for dusting (optional)