Step 1

In a pan, combine MILKMAID, cocoa powder and butter. Heat with constant stirring. When the mixture starts bubbling at the sides, reduce the flame and cook on medium heat for 8 to 10 minutes.

Step 2

Mix in the biscuits and remove from fire. Spread the mixture onto a greased plate and leave to cool.

Step 3

When cool, cut into 2 1/3 inch - 3inch bars and decorate with small rounds of three different coloured candied fruit.

Step 1

Preheat the oven to 1800C. Line an 8-by-8-inch baking pan.

Step 2

Combine the crackers, coconut, cashew nuts, MILKMAID, cooking chocolate and salt in a medium bowl. Stir with a wooden spoon until thoroughly combined. Transfer the mixture to the prepared pan and press to the edges.

Step 3

Bake until the chocolate melts and the top is golden, 15 to 20 minutes. Stir the hot mixture in the pan until the chocolate is incorporated throughout. Press back out to the edges and set aside until cool enough to handle.

Step 4

Spread the icing sugar on a wooden board. Scoop out the mixture by the tablespoon and shape into balls. While still warm, roll each ball in the icing sugar to coat.

Step 1

In a saucepan, mix Milkmaid, water and sugar and cook until thick. Then add the stewed pineapple and ginger preserve. Cook for a few more minutes until the water evaporates.

Step 2

Add 60g of sesame, cardamoms and vanilla. Cook until ball-like consistency is formed.

Step 3

Take the pan off the fire and spread the mixture on a flat board/plate. Sprinkle the rest of the sesame seeds on top and roll out.

Step 4

Cut into diamond shaped pieces.