VINESSES FINGERS

225g McDougalls Self Raising Flour Pinch salt 225g butter, softened 75g icing sugar 1 quantity vanilla buttercream 50g chocolate, melted

Method
Preheat oven to fan 160C, conventional 180C, gas 4. Sift the flour and salt into a small bowl and set aside. Beat the butter and icing sugar in a warmed bowl until very soft. This is very important otherwise the mixture will be too stiff to pipe. Stir in the flour and salt. Place mixture in a piping bag with a large star nozzle and pipe fingers approximately 7-8cm long. Chill for 30 minutes and then bake for 15 minutes. Remove carefully from the baking tray whilst warm and cool on a wire rack. To finish the fingers sandwich them together with buttercream, then dip the ends in melted chocolate and allow to set. Fill the biscuits just before serving to prevent them going soft