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 tbsp castor sugar
2 - 3 tbsp milk
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
2 tbsp cocoa
1 tbsp hot water
1 tbsp margarine
3 tbsp icing sugar
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.