1/2 stick (2 oz) 50 g butter or margarine
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
1 tbsp golden syrup (substitute light corn syrup)
1 cup (110 g) plain flour (All purpose)
15 g cocoa
1/2 tsp Bicarbonate of soda (Baking soda)
flour for rolling out
fat for greasing
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
1 tbsp golden syrup (substitute light corn syrup)
1 cup (110 g) plain flour (All purpose)
15 g cocoa
1/2 tsp Bicarbonate of soda (Baking soda)
flour for rolling out
fat for greasing
for the filling
2/3 cup (75 g) icing sugar (confectioners sugar)
1/2 stick (2 oz) 50 g butter or margarine
1 tbsp cocoa
1 tsp coffee essence or 1/2 tsp spoon instant coffee dissolved in 1 tsp water
1/2 stick (2 oz) 50 g butter or margarine
1 tbsp cocoa
1 tsp coffee essence or 1/2 tsp spoon instant coffee dissolved in 1 tsp water
method
1. Heat the oven to warm, 160°C, Gas 3.
2. Cream the fat and sugar together very thoroughly; beat in the syrup.
3. Sift the flour, cocoa, and bicarbonate of soda together, and work into the creamed mixture to make a stiff paste.
4. Knead well, and roll out on a lightly floured surface into an oblong strip about 5 mm thick.
5. Cut into two 6 cm fingers.
6. Place on a greased baking sheet covered with greased greaseproof paper.
7. Bake for 15-20 minutes.
8. Cut into equal-sized fingers while still warm.
9. Cool on a wire rack.
10. Prepare the filling.
11. Sift the icing sugar.
12. Beat the fat until soft, add the sugar, cocoa, and coffee.
13. Beat until smooth. Sandwich the cooled fingers with a layer of filling.
2. Cream the fat and sugar together very thoroughly; beat in the syrup.
3. Sift the flour, cocoa, and bicarbonate of soda together, and work into the creamed mixture to make a stiff paste.
4. Knead well, and roll out on a lightly floured surface into an oblong strip about 5 mm thick.
5. Cut into two 6 cm fingers.
6. Place on a greased baking sheet covered with greased greaseproof paper.
7. Bake for 15-20 minutes.
8. Cut into equal-sized fingers while still warm.
9. Cool on a wire rack.
10. Prepare the filling.
11. Sift the icing sugar.
12. Beat the fat until soft, add the sugar, cocoa, and coffee.
13. Beat until smooth. Sandwich the cooled fingers with a layer of filling.
serving amount
makes 14-16
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