Iced Fingers

The traditional bakery treat

Ingredients

• For dough
• 200g strong flour
• 1 egg (beaten)
• 50g margarine
• 110ml warm water or milk
• 5g yeast
• 25g caster sugar
• pinch salt
• food colouring (optional)
• for icing
• 50g icing sugar
• 25ml water (approx.)
• makes 4-6 4 inch fingers

Instructions

STEP 1:

1- in a mixing bowl with flour, sugar, salt and yeast add margarine and crumb together till it resembles breadcrumbs.

STEP 2:

2- add the egg half at a time.

STEP 3:

3- gradually add the milk/water to form a dough and kneed for 10 minutes.

STEP 4:

4- cover the dough in a clean bowl and let the dough prove till doubled in size in a warm environment about 40 minutes depending on temperature of room.

STEP 5:

5- knock back the dough and shape into fingers about 3 inches long and 1 inch wide. Cover with oiled clingfilm and prove again till doubled in size.

STEP 6:

6- cook in oven at 180’s for 10-12 minutes. When cooked leave to cool completely before dipping in icing