Iced fingers

Prep: 60 mins
Cook: 20 mins
Iced fingers
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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