Chocolate’ Fingers
Take ooz. butter. ooz. castor sugar, 4 gill milk. lOoz. self-raising flour, 1 bar chocolate (plain), 2 eggs, loz. cocoa, 31b. icing-sugar, i teaspoonful vanilla essence, hot water.
Beat butter and sugar to a cream in a basin. Beat eggs into butter and sugar alternately with the flour sifted with the cocoa. Add milk and vanilla essence, then spread in a shallow tin 12 Inches by eight inches and one inch deep, lined with buttered paper. Bake in a hot oven for about 20 minutes. Turn out. cool, then spread with Sifted icing sugar and grated chocolate moistened to icing consistency with hot water. Cut at once into fingers, and sprinkle with chopped walnuts, if liked.
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https://paperspast.natlib.govt.nz/newspapers/DOM19381213.2.33
Bibliographic details
Dominion, Volume 32, Issue 68, 13 December 1938, Page 5
Word Count
118Chocolate’ Fingers Dominion, Volume 32, Issue 68, 13 December 1938, Page 5
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