Iced fingers
Prep:
60 mins
Cook:
20 mins
Iced fingers are not just for afternoon tea. They make great afterschool snacks for kids or even pop them in their lunchbox for a treat.
240g plain flour, plus extra for dusting
3 tsp dry yeast
Pinch salt
40g caster sugar
180ml warm water
1 tsp olive oil
200g icing sugar, sifted
5 tbsp water
1 tsp vanilla essence
Preheat oven to 200°C/ 400°F/ gas mark 6. Line a baking try with parchment paper.
Combine the flour, dry yeast, salt and sugar together in a bowl.
Add the water and oil and make the mixture into a dough.
Dust a little flour onto a clean surface and turn out your dough. Knead for about 10 minutes.
Return to the bowl and leave to rise for about an hour.
Turn out onto a clean floured surface and divide the mixture into 8 logs. Lay them out on the baking tray.
Leave to sit for about 15 minutes before placing in the oven for 15 – 20 minutes. Remove and leave to cool.
While the buns are cooling you can make the icing sugar. Combine the icing sugar, water and vanilla essence in a small bowl. You may need to use less or more water depending on the icing consistency you prefer.
Generously spread a layer of the icing over the buns. Leave to set before serving.
Serves
makes about 8 buns
Preparation Time
60 minutes
Cooking Time
20 minutes
Main ingredients
Flour, Sugar
Recipe Type
Cakes & Baking, Cake Stall
Level of Difficulty
Easy
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