Match sticks

Ingredient

1 quantity puff pastry

chocolate icing

1 cup icing sugar , sifted

1 teaspoon cocoa powder

vanilla icing 

4 cups icing sugar , sifted 

1 teaspoon vanilla essence 

filling 

1 half cup  raspberry jam 

630ml  cream whipped

1- divide the pastry dough in half . roll each half out to 30 x 20 cm , then cut into twelve 10 x 5 cm pieces

2- grease 2 oven trays and line with baking paper . put the pastry on the trays , cover and chill for 20 minutes . preheat the oven to 200'C . bake for 10 minutes , or until puffed and golden. cool on a wire rack

3- to make chocolate icing : mix the icing sugar and cocoa with 1 tablespoon hot water spoon into a paper icing bag

4- to make vanilla icing : in a heatproof  bowl , mix the icing sugar and vanilla with 2-3 tablespoons hot water . stand the bowl  over a pan of simmering water , stirring until the icing is smooth and glossy . spread icing over half of the pastry piece . pipe diagonal lines with chocolate icing . drag skewer along the icing at intervals to give a feathered effect . leave to set on a wire rack.

5- to make the filling : spread jam and cream over the un-iced halves of the pastry and then sandwich together with the iced tops