Chocolate Cream Fingers

Put in a bowl 8oz. flour, 3oz. sugar, 1oz. cocoa, a pinch of salt. Rub in 4oz. margarine, and mix to a stiff paste with a beaten egg. Roll out and cut into fingers 3in. x 11in., lay on a greased tin and bake for about five minutes in a moderate oven. When cold, sandwich two together with cream made with 2oz. Butter, 3oz. icing sugar, and a few drops of vanilla essence creamed well together.