Cinnamon Chocolate Fingers

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

4 oz sugar
4 oz butter
1 t cinnamon
1/2 t slat
7 oz flour
1 t baking powder
1 oz cocoa
4 oz icing sugar
2 oz butter
1 t golden syrup
1/2 t cinnamon
1 D hot water

Cream butter and sugar. Sift together the dry ingredients and add. Press into sponge roll tin. Bake at 180C for 10 minutes..
In a saucepan put the icing sugar, golden syrup, hot water, butter and cinnamon. Warm over low heat until boiling. While it is still hot, pour over the hot cake. Cool and set. Cut into fingers.

Source: Onslow College Cookbook, page 142