Ingredients

• 2 oz butter or margarine
• 4 oz soft brown sugar
• 6 oz plain flour
• pinch salt
• 1 level teaspoon ground ginger
• ½ level teaspoon ground cinnamon
• ½ level teaspoon mixed spice
• 1 tablespoon golden syrup
• 2 oz butter, for chocolate butter icing
• 4 oz icing sugar, sieved, for chocolate butter icing
• a few drops vanilla essence, for chocolate butter icing
• 2 level tablespoons cocoa powder, for chocolate butter icing
• 1 tablespoon hot water, for chocolate butter icing
• a little icing sugar, extra, to dredge

Method

1. Cream the butter or margarine with the sugar until light and fluffy.
2. Sieve the flour, salt and spices together and blend into the creamed mixture.
3. Stir in the golden syrup to make a stiff paste.
4. Roll out thinly on a lightly floured board. Cut into fingers approximately 2½ inches by ½ inch.
5. Place on greased baking tray and bake in a moderate oven (350°F — Mark 3) for about 10 minutes.
6. Cool on a wire tray.
7. To make chocolate butter icing: Cream the butter until light and fluffy. Gradually beat in the sieved icing sugar and vanilla essence. Blend cocoa with hot water and beat into the prepared mixture.
8. Sandwich biscuits together with chocolate butter icing and dust tops with a little icing sugar.

Notes