Iced Fingers

For the dough

• 500 g Strong white flour
• 50g caster sugar
• 40g unsalted soft butter
• 2 medium eggs
• 2 7g sachets of instant yeast
• 2 tsp salt
• 150ml warm milk
• 240ml warm water

For the Icing

• 200g icing sugar
• 5 tsp of cold water

Preheat the oven to 220°C/fan 200°C/gas 7.

To make the dough

1. Place all the ingredients into a large bowl, but only use ¾ of the water.  Stir the mixture with your hands, then gradually add the remaining water to form a dough and kneed in the bowel for 4 - 5 mins.
2. Turn onto a lightly floured surface and knead well for a further 10 minutes or until the dough is smooth and elastic.  Return the dough to the bowl, cover with a damp cloth or cling film and leave to rise in a warm place for one hour.
3. Divide the dough into 12 equal pieces, roll into balls and then shape into fingers about 5 inches long
4. Place the dough fingers onto a greased baking tray, leaving space for them to double in size, then set aside in a warm place for 40 minutes.  They should just touch each other when they have risen.  Bake in the oven for ten minutes then set them aside to call.

For the icing

1. Sift the icing sugar in a wide bowl and gradually stir in the cold water to form a thick paste.
2. Dip the top of the cooled fingers into the icing, smoothing it with your finger, then leave it to set on a wire rack.  Serve as they are, or for extra indulgence, split the rolls and fill with jam and whipped cream.