With no events this weekend and perilous conditions outside, we took to the kitchen. Our sugary snowy Saturday of trial and error follows:
Regular biscuit base wont hold in the toffee banana fillings.
Tart shaped biscuit base is impossible to remove from the tin without breaking the sides.
One's youth could be spent squashing biscuit base into mini bun cases... and you would still only have made about ten.
Normal sweet pastry is too sweet and doesnt have that essential digestive bikkie flavour
Mixing digestive biscuits into sweet pastry tastes disgusting!
Mashed banana or banana slice?
Pipe the cream or dollop the cream?
Chocolate shavings or chocolate sprinkles?
Dark, milk or white chocolate? Or all three??
Cocoa powder or no cocoa powder?
Well worth the effort! (Incidentally, we're skipping the cocoa powder next time as dark brown powder, party frocks and perfect lipstick definitely will not mix!)
