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Iced Fingers

Published Wednesday, 22 April, 2015 by Joe

The traditional bakery treat



  • 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


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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