|Self raising flour||4 Ounce|
|Coffee essence||1 Tablespoon|
|White glace icing||3 Tablespoon|
|Peanut butter||2 Ounce|
|Angelica||1 Teaspoon (few strips)|
|Red glace icing||1 Teaspoon (Leveled) (little quantity)|
Sift flour with semolina and cornflour into a mixing bowl.
Rub in peanut butter and butter lightly.
Add sugar, coffee essence and enough milk to make a stiff dough.
Press mixture into a greased Swissroll tin.
Bake in a moderate oven - 375° F (Regulo 4) for 20 mins.
or until golden brown.
Cut into fingers and leave in tin to cool.
Ice tops with white Glace icing, place a strip of angelica on each.
Leave to set, then pipe a 'flame' in red Glace icing.