Chocolate Napoleons

Pastry

• 1 cup SR Flour
• ¼ teas Salt
• 2 tabs Butter
• As needed: Milk, Jam

Batter

• 2 tab Butter
• ½ cup Brown sugar
• 1 Egg
• 2 tab Cocoa
• 1 cup SR flour
• ⅓ cup Milk

Pastry

• Sift flour and salt into a bowl. Work in butter and mix to stiff dough with milk. Divide & roll out thinly. Line a Swiss roll tin. Spread with jam then batter.

Batter

• Cream butter & sugar. Add egg. Dissolve cocoa in boiling water & add when cold. Add flour & milk alternately. Beat until smooth. Spread over pastry. Spread with jam & cover with remaining pastry. Prick well through. Bake in moderate oven 30 minutes. Ice & cut into fingers.

—Sandra Boyle