| Butter | 2 ozs |
| Sugar | 1 tablespoon |
| SR Flour | 5 ozs |
| Salt | pinch |
| Egg | 1 |
Cream butter and sugar. Rub in flour and salt, and mix to a stiff paste with well beaten egg. Knead well, roll on a well-floured board till very thin and line small round patty tins with pastry. Fill each case with a thick custard, and glaze tops with thin icing, using chocolate and white.