Iced Fingers: The sweet you eat is the happy you feel


  * 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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