Slices

• 125g butter
• 1 x 400g can sweetened condensed milk
• 1 Tbsp sweetened coffee essence
• 1 packet vanilla wine biscuits, crushed
• ½ cup coconut
• ½ cup raisins
• ½ cup Chelsea Coffee Sugar
• ½ cup chopped walnuts

Coffee Icing

• 25g butter, melted
• 1 Tbsp sweetened coffee essence
• 2 ½ cups Chelsea Icing Sugar

• 120g butter
• 200g tin condensed milk
• 250g malt biscuits crushed
• 190g bag pineapple lumps roughly chopped
• coconut, desiccated - for sprinkling over top

• 125g butter
• 1 cup Chelsea White Sugar
• 2 Tbsp Chelsea Golden Syrup
• 1 cup flour
• 1 tsp baking powder
• 1 cup coconut
• 1 egg
• 1 cup mixed dried fruit raisins, currants etc.
• 1 ¼ cups toasted muesli

• 1 cup Chelsea White Sugar
• 1 tsp vanilla essence
• ½ cup cocoa powder
• ½ tsp baking powder
• ½ cup butter
• 2 eggs
• ⅔ cup flour
• Optional ½ cup walnuts and/or
• 1 cup chocolate chips

• 200g butter
• ½ cup cocoa
• 2 cups Chelsea Soft Brown Sugar
• 1 teaspoon vanilla essence
• 1 cup plain flour
• 2 eggs

• 125g butter
• 1 cup Chelsea Caster Sugar
• 2 Tbsp honey
• 1 cup flour
• 1 tsp baking powder
• 1 cup coconut
• 1 egg
• 1 cup of dried fruit of your choice (i.e. sultanas, apricots, peaches, cranberries etc.)
• 1 cup rolled oats
• 2 crushed weetbix
• 1 cup chocolate buttons (white, dark etc)

• 1 packet (225g) digestive or wine biscuits
• 125g butter
• ½ cup Chelsea White Sugar
• 1 egg, lightly beaten with a fork
• 2 Tbsp cocoa
• 2 tsp mixed spice
• 1 cup chopped nuts (walnuts, pecans, peanuts etc)
• 1 cup sultanas
• 1 tsp vanilla essence

Icing

• 2 cups Chelsea Rich Chocolate Icing Sugar
• 25g butter
• 1-2 tsp hot water

• 24 plain square water cracker biscuits eg (Huntley and Palmers)
• ½ cup custard powder
• 2 ½ cups milk
• ½ cup Chelsea White Sugar
• ½ teaspoon vanilla essence

Icing

• 2 cups Chelsea Icing Sugar
• 25g butter melted
• 2-3 tablespoons passionfruit pulp

Base

• 1 cup ground almonds
• ½ cup desiccated coconut
• 1 cup gluten free plain flour
• 1¼ cups Chelsea Caster Sugar
• ½ cup (125g) unsalted butter, melted
• 2 egg yolks
• 1 tsp cold water

Filling

• ¾ cup raspberry jam
• ½ cup frozen raspberries
• 1 Tbsp Chelsea Icing Sugar

Topping

• 2 egg whites, lightly beaten
• 2 ½ cups shredded coconut
• ⅓ cup Chelsea Icing Sugar

• 220g white chocolate melts
• 75g unsalted butter
• 90g Chelsea Soft Brown Sugar
• 115g Chelsea White Sugar
• Finely grated rind of one lemon
• 1 tsp vanilla paste (or essence)
• 3 free range eggs
• 90g standard flour
• ½ tsp baking powder
• ½ tsp salt
• 50g white chocolate bits

• 125g butter, melted
• 200g Chelsea Soft Brown Sugar
• 1 egg, beaten lightly
• 1 tsp vanilla extract
• 110g plain flour
• ½ tsp baking powder
• 2 Tbsp cocoa powder
• ½ cup raisins

Icing

• 1 cup Chelsea Chocolate Icing Sugar 
• 1 knob of butter (approximately 10g)
• 1 ½ Tbsp hot water (approximately)

• 175g Chelsea Soft Brown Sugar
• 175g butter
• 1 Tbsp Chelsea Golden Syrup
• 275g porridge oats
• 1 tsp ground ginger (optional)

Chocolate mixture

• 250g packet dark choc bits
• 1 cup Chelsea Raw Sugar or Chelsea Organic Raw Sugar
• ½ cup plain yoghurt
• 100g butter, cut into cubes
• 1 tsp vanilla essence
• ⅓ cup cocoa powder
• 3 eggs, lightly whisked
• ½ cup wholemeal flour
• ¾ tsp baking powder

Cream cheese mixture

• 250g cream cheese, softened
• ½ cup Chelsea Icing Sugar
• 1 egg, lightly whisked
• 1 tsp vanilla essence
• Chocolate shavings, to decorate

• 2 sheets puff pastry, thawed (375g)
• ½ cup Edmonds Custard Powder
• 2 ½ cups Meadow Fresh Original Milk
• ½ cup Chelsea Raw Caster Sugar
• ½ tsp vanilla essence

Icing

• 200g butter, at room temperature
• 1 ¼ cups Chelsea Icing Sugar, sifted
• 1 teaspoon vanilla essence

• 125g butter
• 1 cup Chelsea White Sugar
• 1 egg
• 1 cup flour
• ½ tsp baking powder
• ½ cup coconut
• 1 cup crushed Weetbix

• 300 g dark chocolate
• 1 egg
• ½ cup Chelsea Caster Sugar
• 2 cups chopped glacé cherries, approx 300g
• 1 cup coconut