Iced Fingers
The traditional bakery treat
Difficulty Level: easy
0 Prep
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0 Serving
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
1- in a mixing bowl with flour, sugar, salt and yeast add margarine and crumb together till it resembles breadcrumbs.
2- add the egg half at a time.
3- gradually add the milk/water to form a dough and kneed for 10 minutes.
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.
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.
6- cook in oven at 180’s for 10-12 minutes. When cooked leave to cool completely before dipping in icing
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