115 g butter or margarine
25 g icing sugar
115 g flour
5 tsp baking powder
few drops of vanilla flavouring
50 g plain chocolate

Directions:

1. Cream the butter and icing sugar together until pale and fluffy. Sift in the flour and baking powder. Beat well, adding the vanilla flavouring.

2. Put the mixture into a piping bag fitted with a medium star nozzle. Pipe into finger shapes, about 8cm (3 in) long, on to two greased baking trays, spacing them well apart.

3. Bake at 190C / 375F for 15-20 minutes. Cool on a wire rack.

4. Break up the chocolate and melt in a bowl over a pan of simmering water. Dip the ends of  each finger in the melted chocolate. Leave to set.

Variation:

Beat 25g melted chocolate, slightly cooled into the creamed butter