Break open your golden parcel and you'll find a rich fruity centre that makes these finger-licking camp desserts unforgettable.
Vegetable oil, to grease
225g (1 1/2 cups) self-raising flour
60g (1/4 cup) chilled butter, chopped
80ml (1/3 cup) milk
100g dark cooking chocolate, broken into squares
2 large bananas, peeled, sliced
Step 1 Preheat oven to 200°C. Brush a baking tray with oil to grease. Place the flour in a
bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
Step 2 Make a well in the centre and pour in the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. Turn onto a lightly floured surface and gently knead until smooth.
Step 3 Divide the dough into 6 equal portions. Roll out 1 portion to a 15cm-diameter disc. Place one-sixth of the chocolate and banana on one side of the dough. Fold over to
enclose the filling. Press the edges together to seal. Place on the prepared tray. Repeat with the remaining dough, chocolate and banana. Use a sharp knife to make 2 cuts in the top of each turnover.
Step 4 Bake in oven for 12 minutes or until golden. Set aside for 5 minutes to cool slightly before serving.