Chocolate Cream Fingers

Put into a bowl 8oz. of flour, 3oz. sugar, 1oz. cocoa, and a pinch of salt. Rub in 4oz. margarine, and mix to a stiff paste with a beaten egg. Roll out and cut into fingers 2in. x 1in.; 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. of butter, 3oz. icing sugar, and a few drops of vanilla essence creamed well together.