Ingredients
140 gms/ 4.95 oz Refined Flour
30 gms/ 1 oz Cocoa
85 gms/ 3 oz Powder / confectioner's / icing sugar
milk - a little if necessary
85 gms/ 3 oz Butter
1 egg
a few drops vanilla

Butter Cream
85 gms/ 3 oz Icing Sugar
45 gms/  1.6 oz Butter
1 tsp cocoa (Optional)
Vanilla - a few drops

Method:
1) Sieve flour & cocoa twice.
2) Cream butter & sugar till light & fluffy. Add lightly beaten egg & vanilla essence & beat well.
3) Add flour & cocoa mixture, gradually beating to a smooth paste.
4) Pipe into 5 cms (about 2 ") fingers with a large star nozzle on to a greased & floured baking tray.
5) Bake in a moderate oven 175 ^o C/ 350 ^o F for 20 mins. Cool.
6) Sandwitch two fingers together with butter cream.