Slices

• 1 cup Chelsea Golden Syrup
• 1 cup Chelsea White Sugar
• 1 ½ cups peanut butter
• 8 cups rice bubbles
• 1 cup dark chocolate chips

Base

• 1 packet wine biscuits
• 2 tbsp shredded coconut
• 80g butter melted

Caramel

• 1 tin condensed milk
• 125g butter
• ⅓ cup Chelsea Caster Sugar
• ⅓ cup Chelsea Golden Syrup

Topping

• 250g chocolate melts
• 1 tbsp oil

• 150g Butter
• 80g (1 Cup) Cocoa
• 4 Eggs
• 420g (2 Cups) Chelsea White Sugar
• 1 tsp Coffee Essence ( I use Bushells Coffee and Hickory)
• 110g ( ¾ Cup) Plain Flour
• 1 tsp Baking Powder
• Bar of White Chocolate ( I used ¾ of a Whittakers Raspberry White Chocolate Bar)
• Frozen Raspberries (don't defrost)

• 1 x 455g can crushed pineapple in juice or syrup (2 cans if you want a richer filling)
• 3 Tbsp custard powder
• ¼ cup water
• 125g butter
• ¾ cup Chelsea White Sugar
• 1 egg
• ¼ cup cornflour
• 1 ½ cups flour
• 1 tsp baking powder
• extra ¼ cup flour approx.
• Chelsea Icing Sugar, to dust 

• 100g butter
• 50g cooking chocolate
• 1 cup Chelsea White Sugar
• 2 eggs
• ½ tsp vanilla essence
• ¼ cup plain flour
• ¼ tsp salt

Base

• 125g butter
• ½ cup Chelsea White Sugar
• 1 egg
• grated rind 1 lemon
• 2 cups self-raising flour
• 1 x 425g can whole plums in syrup

Topping

• 60g butter
• 4 tablespoons Chelsea White Sugar
• 6 tablespoons flour

• 185g margarine or butter
• 1 cup Chelsea Soft Brown Sugar
• 2 Tbsp cocoa powder
• 1 cup coconut
• 1 egg
• 1 cup flour
• 1 tsp baking powder
• 2 cups slightly crushed cornflakes

• 180g butter
• 200g dark chocolate, chopped
• 2 Tbsp Chelsea Golden Syrup
• 3 extra large eggs
• 1 cup Chelsea Caster Sugar
• ¾ cup Edmonds Standard Grade Flour
• ¼ cup baking cocoa
• ½ tsp salt
• 70g dark chocolate, extra, roughly chopped

• 1 cup self raising flour
• ¾ cup Chelsea White Sugar
• 1 cup dates
• 1 cup walnuts
• 125g butter
• 1 egg

• 100 g butter
• 1 teaspoon vanilla essence
• 2 tablespoons coffee essence
• 1 tablespoon Chelsea Golden Syrup
• 1 ½ cups Chelsea Dark Cane Sugar
• 2 eggs
• 1 cup flour
• 1 teaspoon baking powder
• 1 cup chopped walnuts

For the icing

• 50 g butter, melted
• 1 tablespoon coffee and chicory essence
• 1 ½ cups Chelsea Icing Sugar
• 1 – 2 tablespoons milk

Base

• 1 cup flour
• ½ cup Chelsea White Sugar
• ¾ cup coconut
• 125g butter
• 1 tsp baking powder
• 2 tsp cocoa

Topping

• 25g butter
• ½ tin condensed milk
• 1 cup Chelsea Icing Sugar
• 1 cup coconut
• 2 tsp cocoa
• ½ tsp vanilla essence

• 200g butter
• ½ cup cocoa
• 2 cups Chelsea Soft Brown Sugar
• 1 tsp vanilla essence
• 1 cup plain flour
• 2 eggs
• ½ cup chopped walnuts (optional)

• 125g butter
• 1 cup Chelsea Soft Brown Sugar
• 1 cup desiccated or shredded coconut
• ¾ cup peanut butter (crunchy)
• 1 cup Edmonds Plain Flour
• 1 tsp Edmonds Baking Powder

• 190g butter, softened
• ¾ cup Chelsea White Sugar
• 2 ¼ cups Edmonds Standard Grade Flour
• 1 ½ tsp Edmonds Baking Powder
• 1 ½ tsp ground ginger

Ginger Icing

• 120g butter
• 1 ¼ cups Chelsea Icing Sugar
• 3 Tbsp Chelsea Golden Syrup
• 5 tsp ground ginger

Shortcake pastry

• 125g butter
• ½ cup Chelsea White Sugar
• 1 egg
• 1 ½ cups flour
• 2 Tbsp cornflour
• 1 Tbsp custard powder
• 1 tsp baking powder

Filling

• 500g (approx. 2 cups) lightly stewed apple, (without extra water) or canned apple pie filling
• 1 tsp mixed spice
• ¼ cup Chelsea White Sugar (or sugar to taste)

• Chelsea Icing Sugar to dust

• ⅔ cup almonds or almond meal
• ⅔ cup rolled oats
• ⅓ cup shredded coconut
• 2 Tbs white chia seeds
• pinch sea salt
• ⅓ cup Chelsea Golden Syrup
• 2 tsp vanilla extract
• 1-2 tablespoons water
• 1 cup shredded coconut, extra, for rolling