ingredients
- 100g butter, cubed
- 1 cup water (250ml)
- 1 cup Edmonds Standard Grade Flour (150g)
- 3 eggs
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 ½ Tbsp cocoa powder
- 3-4 Tbsp hot water
Filling
- 1 cup Meadow Fresh Original Cream (250ml)
- 125g mascarpone
- 2 Tbsp Chelsea Icing Sugar
- 1 tsp vanilla extract
ingredients
Syrup
- 4 cups (1 litre) Chelsea White Sugar
- 2½ cups (625 ml) water
- 1 cinnamon stick
- 1 x 2,5 cm piece fresh root ginger
- 1 Tbsp (15 ml) lemon juice
- ½ tsp (2,5 ml) cream of tartar
- ½ tsp glycerine (optional for extra shiny koeksisters)
Dough
- 4 cups (4 x 250 ml) High grade flour
- ½ tsp (2,5 ml) salt
- 4 tsp (20 ml) baking powder
- 1 Tbsp (15 ml) sugar
- ¼ cup (60 ml) butter
- 2 eggs
- ½ cup (125 ml) milk
- ± ½ cup (125 ml) water
- oil for frying (sunflower or canola)
ingredients
PASTRY
- 85g butter, softened
- ½ cup Chelsea Caster Sugar (115g)
- 1 egg
- 1 tsp finely grated lemon zest
- 1 cup Edmonds Standard Grade Flour (150g)
- ¾ cup Edmonds Fielder's Cornflour (115g)
- 1 tsp Edmonds Baking Powder
FILLING
- ¼ cup Edmonds Fielder's Cornflour (38g)
- 1 Tbsp finely grated lemon zest
- ½ cup lemon juice (125ml)
- 4 egg yolks
- 1 cup Chelsea Caster Sugar (225g)
- 1 cup water (250ml)
- 1 Tbsp butter
SWISS MERINGUE TOPPING
- ⅔ cup Chelsea Caster Sugar (150g)
- 4 egg whites
- 1 tsp vanilla extract
ingredients
Pastry
- 2 tbsp Chelsea White Sugar
- 2 eggs, divided
- 125g butter, softened
- 1 ¾ cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- Pinch of salt
Filling
- ¼ cup Edmonds Fielder's Cornflour
- 1 tbsp finely grated lemon zest
- ½ cup lemon juice
- 4 egg yolks
- 1 cup Chelsea White Sugar
- 1 cup water
- 1 tbsp butter
Meringue Topping
- 4 egg whites
- 1 cup Chelsea Caster Sugar or Chelsea Raw Caster Sugar
Pastry
Search our collections and recipes or find inspiration below
Featured recipes
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ingredients
- 300g high grade flour
- 50g chilled butter
- A good pinch of salt
- 160ml cold water (place in the refrigerator overnight)
- 1 tsp fresh lemon juice
- 200g chilled butter for layering
ingredients
- 400g sweet/short pastry
- 6 large apples, about 1kg
- ½ cup raisins
- finely grated rind of1 lemon
- 3 tablespoons Chelsea Soft Brown Sugar
- 1 teaspoon ground cinnamon
- Chelsea Icing Sugar to dust
ingredients
The 'quick' puff pastry dough
- 500g standard flour
- 400g unsalted butter (should stay in the freezer for 2 hours)
- 250ml water
- 5g salt
The biscuits
- 1 beaten egg
- 50g Chelsea Caster Sugar
- ½ tsp ground cinamon
ingredients
Choux Pastry
- 100ml water
- 100ml milk
- 90g butter
- 135g high grade flour
- 200g eggs
- Pinch of salt
- Chelsea Icing Sugar to decorate
Chantilly Cream
- 200ml whipping cream
- 25g Chelsea Icing Sugar
- 1tsp vanilla bean paste
ingredients
- 900g Rhubarb
- 750g Sweet Pastry (you may use pre-rolled or frozen pastry)
- 1 cup Chelsea White Sugar
- 30g Plain Flour
- 160g Raspberries (fresh or frozen)
- 40g Chelsea Icing Sugar
ingredients
Base
- Shortcrust pastry
- 1 egg yolk
Crumble Topping
- 110g plain flour
- ½tsp ground cinnamon
- 110g butter
- 75g Chelsea Caster Sugar
- 50g oats
- 50g hazelnuts, toasted and chopped
Filling
- 600g fruit
- 2tbsp Chelsea Caster Sugar
- 1tsp cinnamon
ingredients
- 250g Shortcrust Pastry
- 250g Apple Puree
- 4 Pears
- Juice of Half Lemon
- Chelsea Caster Sugar
- ½ Cup Apple and Blackberry Jelly
ingredients
- 250g Shortcrust Pastry
- Cherry and Strawberry Jam (see recipe below)
- 500g Cherries, stoned
- 125g Ground Almonds
- 125g Chelsea Caster Sugar
- 2 Eggs, beaten
ingredients
- 5 medium beetroots
- 1 teaspoon olive oil
- 3 tablespoons Chelsea Demerara Sugar
- 2 tablespoons unsalted butter
- 2 tablespoons balsamic vinegar
- 3 french shallots, peeled and cut in half
- 1 sheet butter puff pastry, frozen
- Sea salt flakes and freshly ground black pepper, to taste
ingredients
- 4 sheets defrosted shortcrust pastry or 250g homemade shortcrust pastry
- ½ cup Chelsea Soft Brown Sugar
- ¼ cup Chelsea Golden Syrup
- 50g butter
- 2kg (about 10) Granny Smith apples - peeled, cored and sliced
- 2 tablespoons cornflour
- 2 tablespoons water
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 egg, lightly beaten
- 2 tablespoons Chelsea Raw Caster Sugar
ingredients
- 165g nut butter
- 2 tbs Chelsea Golden Syrup, plus 1 tbs extra
- 1 banana, mashed
- ¼ cup (30g) hazelnuts, finely chopped, plus extra chopped roasted hazelnuts to serve
- ¼ cup (85g) marmalade, warmed
Cacao pastry
- 2 cups (300g) plain flour
- ⅓ cup (30g) cacao powder
- 2 tbs Chelsea Demerara Sugar
- 80g cold unsalted butter, chopped
- 1 egg
ingredients
- 5 sheets Filo Pastry
- 45g Butter, melted
- 3 Tablespoons, Chelsea Raw Sugar
- 150g Ricotta Cheese
- 3 Tablespoons Cream
- 425g canned pitted cherries, drained
ingredients
- 6 Vol-Au-Vent Pastry Cases (from supermarket)
- 1 Egg White
- 2 Tablespoons Chelsea Demerara Sugar
- 200g strawberry flavoured yoghurt
- 250g strawberries, hulled and halved
GLAZE
- 1 ½ Tablespoons Chelsea Demerara Sugar
- 1 Tablespoon Arrowroot
- 150ml Water
ingredients
- CREAM SHELL
- 300ml Thickened Cream
- 1 Tablespoon Chelsea Caster Sugar
- 2 Tablespoons Brandy
- 8 Macaroons
- FILLING
- 825g Apricot Halves
- 1 Tablespoon Brandy
- 1 Tablespoon Chelsea Honey Maple Flavoured Syrup
- 2 Teaspoons Gelatine
ingredients
- Melted butter, for greasing
- 1½ cups plain flour
- ½ cup hazelnut meal
- ½ cup Chelsea Caster Sugar
- 160g butter, diced, chilled
- 1 egg
- Extra plain flour, for kneading
- 2 tbsp Chelsea Golden Syrup
- 1 tbsp cornflour
- 2 cups frozen cranberries, thawed
- 2 tbsp Chelsea Demerara Sugar
- Thickened cream, to serve
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