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Three Eggs (Two ounces of Vienna Flour)

Two ounces of Vienna Flour.

Half a teaspoonful of Baking Powder.

Grease and paper a flat baking-tin (as for Swiss roll). Cream the butter and sugar; add one egg, a little of the flour, and cocoa-nut. Then the other eggs, and the rest of flour and cocoa-nut. When well mixed spread this on the baking-sheet, not too thickly; put it in a moderate oven, and bake for about twenty minutes. When done sprinkle a sheet of paper with cocoa-nut; turn the pastry on to this; when cold cover it with transparent icing.

Cut it into fingers or fancy shapes. Do not let the icing get too firm before cutting. Decorate with coloured sugar or cocoa-nut. Chopped almonds can be used instead of cocoa-nut.