Princess Fingers

By Betty Eves

Editor’s note: Castor sugar is superfine sugar, but regular granulated cane sugar should work fine. Almond “essence” is almond extract. Use just a tiny amount, if any; likewise for the vanilla essence in the Chocolate Filling recipe.

1/2 cup self rising flour

1/4 cup margarine

1 egg

1 tbsp castor sugar

2 - 3 tbsp milk

Almond essence

Chocolate filling

Cream margarine and sugar together, add well-whisked egg and beat well. Stir in flour, almond essence and enough milk to make a smooth mixture of a consistency which will come through an icing tube and keep its shape.

Pipe finger lengths onto a greased paper placed on a flat baking sheet and bake in medium oven for about 15 minutes until nicely browned. When cold, sandwich together with chocolate filling.

Regular Mark 4/Middle Shelf/360F

Chocolate Filling

2 tbsp cocoa

1 tbsp hot water

1 tbsp margarine

3 tbsp icing sugar

Vanilla essence

Pour hot water onto cocoa and mix to a smooth paste. Stir in margarine, vanilla and icing sugar, beating to a smooth cream. Allow to cool.

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