A British classic
makes 12
Ingredients:
50g butter
50 g caster sugar
1 tablespoon golden syrup
110g plain flour
15 g cocoa
1/2 teaspoon bicarbonate of soda
filling:
50 g icing sugar
25g butter
1 tablespoon cocoa
1/2 teaspoon prepared espresso coffee or coffee essence
Cream together the butter and sugar then beat in the syrup.
Sift in the flour, cocoa and bicarbonate of soda.
Knead together to a form stiff paste.
On a lightly floured surface roll out into an oblong strip about 1/2 cm thick.
Cut into two 6 cm wide strips.
Place onto a baking sheet lined with greaseproof paper.
Prick all over with a fork.
Bake for 15 – 20 mins at 160 degrees C.for 18 mins
Cut into equal sized fingers while warm.
Cool on a wire rack.
Mix the filling ingredients together and use to sandwich the cooled biscuits.
