At Darrell Lea, welove all sorts. All sorts of people, from all sorts of communities.

Keep in touch Join now

Latest news and releasesaccess to special eventsdiscounts on goodiesbirthday gift for you

Full of surprises Events

Oh no! We don't have anyevents running at the moment.Please check back here soon.



We've got something oh-so-sweet for you as we roll into the festive season!

🎄 Twelve days, twelve clues, twelve amazing gifts! 🎁


Follow @lifesaversaustralia for your chance to win!


Darrell Lea Wishes Dads a Hoppy Father’s Day with Limited Edition Liquorice Beer

Darrell Lea Wishes Dads a Hoppy Father’s Day with Limited Edition Liquorice Beer

Darrell Lea announces its move to 100% Palm Oil Free

There's Allsorts of love in the air at Darrell Lea


You need

3/4 cup (180g) unsalted butter, softened3/4 cup (165g) caster sugar1/2 cup (80g) dark brown sugar1 teaspoon vanilla bean paste

1 free-range egg, chilled2 1/3 cups (370g) plain flour1/2 teaspoon salt1 x Darrell Lea RaspberryLiquorice Block 180g, chopped (plus a lil' extra for decorating)


1. Preheat the oven to 160°C (320°F) fan forced. Line two baking trays with baking paper.2. Using an electric mixer fitted with the paddle attachment, beat the butter, caster sugar and brown sugar for 5 minutes or until light and fluffy.3. Add the vanilla and egg and beat until well combined. Add the flour and salt and beat until just combined. Add the chopped chocolate and beat until incorporated. Refrigerate the cookie dough for at least 30 minutes so that it firms up and is easier to handle.

4. Roll the dough into balls the size of a golf ball. Gently press each cookie in place onto the tray and stud with additional chocolate (if desired).5. Working in batches, bake the cookies for 20 minutes or just until golden. Cool on a wire rack or enjoy warm.-These cookies can be stored in an airtight container at room temperature for 1 week, in the fridge for up to 3 weeks, or in the freezer for up to 2 months.