CHOCO BANANA SPLIT

1. Put sugar, cocoa and water in a small pan.
2. Add milk. Stir it until it comes to the boil.
3. Simmer gently for 5 minutes. Stir in butter and vanilla.
4. Set it aside to cool for about 10 minutes.
5. Peel, then split the banana in half.
6. Put the 2 halves in a nice sundae dish.
7. Put a scoop of ice cream on top.
8. Pour chocolate sauce over each and serve.
 

CAMEO BISCUITS

1. Mix all the ingredients together in a bowl
2. Roll the mixture into small balls and flatten
3. Bake at 350 F for 15 mins.
4. Makes a lot and freezes well.

1. Place the butter and sugar in a mixer or food processor. Blend until combined. Sift in the flour and salt and mix until smooth. Wrap in cling film and chill in the fridge for 30 minutes.
2.Cut out templates of your chosen Digimon characters from plastic icecream lids (make them about 10cm to 12cm across - the dough will spread in the oven).
3.Roll out the dough on a floured surface until about 5mm thick. Cut the dough to the desired shapes using a sharp knife around the plastic templates and transfer to greased baking sheets. This amount of dough should make four of each cookie design.
4.Bake in an oven pre-heated to 180 degrees C for 8 to 10 minutes. Then carefully remove the cookies and place them on a wire cooling rack.
5.To decorate the cookies you first need to colour the white icing. Use the following amounts of food colouring: 70g pale yellow. 15g bright yellow. 150g orange. 40g pink.10g green. 100g blue. 25g pale purple. 15g red.
6.Cut out the background colour for the cookies by rolloing out coloured icing and cutting around the stencils with a sharp knife, blue for Veemon, Orange for Patamon and leave the icing white for Gatomon. Put the apricot jam and water into a small saucepan.Bring to the boil and stir until melted,strain and brush onto the cookies leaving a small border, then place the cut out shapes onto the biscuits.Use remaining coloured and white icing for the features of the digimon characters.Attach these also using the apricot glaze.

1. Turn over to 220*C (425*F) Get out a large oven tray.
2. Sift flour & salt into bowl. Chop up butter and add.
3. With fingers, rub in butter until blended in.
4. Add milk (more if needed) and knead & mix to a soft dough.
5. Roll it out on the baking tray until 34cm in diameter.
6. Brush dough with oil then the tomato sauce.
7. Sprinke cheese on top.
8. Spread salami and zucchini evenly over.
9. Bake 20-25 minutes or until cooked.