Beat the butter, flour and sugar together. Then, kneed the dough with your hands until you can make a ball. Form 1 cm thick and 10 cm long rolls on a clean work surface. Cook at 180°C for 15-20 minutes.
Melt the broken chocolate in a bain-marie.
Dip the fingers in each side and leave them to cool about 10 minutes in the fridge.
Serve the fingers with a Marie Morin Columbian coffee Tiramisu !