When I Googled this recipe, I came across images and recipes for what I call finger buns. However, not long after starting to re-create this recipe, dated 1940, I started to suspect I wasn’t going to get a lovely, fluffy finger bun with my afternoon cup of tea. Instead, I pulled something a little different from the oven. As you can see from the picture above, these iced fingers are actually biscuits!
Despite my initial disappointment – I do love finger buns – these biscuits transported me back in time. If I had to describe them in one word (other than sweet), it would be quaint. If you’re planning a high tea, these biscuits would sit very nicely among the other goodies on the afternoon tea stand.
Iced Currant Fingers
- 1 cup flour
- 1 pinch salt
- 115 grams butter
- 55 grams sugar
- 55 grams currants
- 1 egg
- 1 tablespoon milk
- 115 grams icing sugar
- Rub butter into sifted flour and salt.
- Add the sugar and currants.
- Mix egg yolk and milk and then add to mixture and stir in well.
- Roll out into a long, thin rectangle and place on a baking tray.
- Beat egg white well and add icing sugar gradually. Spread thinly over the mixture that has been rolled out.
- Score with a knife to create fingers.
- Bake in a moderate oven for 20 minutes.