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Castle Fingers

6 oz butter or margarine.
4 oz caster sugar.
6 oz self-raising flour.
4 oz desiccated coconut
2 oz cocoa.
4 oz plain chocolate cake covering.

Method

Place butter or margarine, sugar and cocoa in a bowl
and cream well together until light and fluffy. Fold in
the flour and the desiccated coconut (the mixture will be
very stiff, but keep mixing until the ingredients are
well amalgamated). Grease a 7 x 11 inch. sandwich tin
and press the mixture into it, being careful to make an
even layer and pressing it well into the corners. Bake in
the centre of a preheated oven, 350°F, 180°C, gas mark
4, for 30 minutes. When cool, cover with chocolate cake
covering, following the directions for melting given on
the packet, and cut into fingers. Makes 20 pieces.

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