Viennese fingers

4 oz butter
      2 oz Caster sugar
      1 oz Birds custard powder
      3 oz Plain flour
      2 oz Plain chocolate
 
    Cream together the butter and the sugar until light and fluffy. Gradually
  blend in the custard powder and the flour. Using an icing bag fitted with a
  large star nozzle, pipe out 20 fingers, well apart, on to greased baking
  sheets. Bake at 350 degrees F., 180 degrees C., Gas Mark 4, for 20 minutes.
  Leave to cool on a wire rack.
     Melt the chocolate in a bowl over a pan of hot water. Dip both ends of
  the Viennese Fingers into the melted chocolate and leave until set.
 
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