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Iced fingers

Name: Iced fingers
Ingredients: 500 g/1lb 2oz strong white flour; 150 g/1¾oz caster sugar; 140 g/1½oz unsalted butter, softened; 12 free-range eggs; 12 x 7g/¼oz sachets instant yeast; 12 tsp salt; 1150 ml/5fl oz warm milk; 1140 ml/4½fl oz water; 1200 g/7oz icing sugar; 15 tsp cold water; 1200 ml/7fl oz whipping cream; 1100 g/4oz strawberry jam; 1 icing sugar, for dustingPreheat the oven to 220C/425F/Gas 7.; 1 To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water. Stir the mixture with your hands, then slowly add the remaining water to form a dough and knead in the bowl for four minutes.; 1 Turn the dough onto a lightly floured surface and knead well for 10 minutes or until the dough is smooth and elastic. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for one hour.; 1 Divide the dough into 12 pieces, each about 70g/2½oz, then roll into balls and shape into fingers about 13cm/5in long.; 1 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’ve risen. Bake in the oven for 10 minutes then set them aside to cool.; 1 For the icing, sift the icing sugar in a wide bowl and gradually stir in the cold water to form a thick paste.; 1 Dip the top of the cooled fingers into the icing, smoothing it with your finger, then leave to set on a wire rack.; 1 Lightly whip the cream and spoon it into a piping bag fitted with a small nozzle. Spoon the strawberry jam into another piping bag.; 1 Sliced the iced fingers horizontally, leaving one long edge intact. Pipe in a generous line of whipped cream into the middle of each finger, then a thinner line of jam. Dust the iced fingers with icing sugar and serve.

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500 g/1lb 2oz strong white flour
150 g/1¾oz caster sugar
140 g/1½oz unsalted butter, softened
12 free-range eggs
12 x 7g/¼oz sachets instant yeast
12 tsp salt
1150 ml/5fl oz warm milk
1140 ml/4½fl oz water
1200 g/7oz icing sugar
15 tsp cold water
1200 ml/7fl oz whipping cream
1100 g/4oz strawberry jam
1 icing sugar, for dustingPreheat the oven to 220C/425F/Gas 7.
1 To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water. Stir the mixture with your hands, then slowly add the remaining water to form a dough and knead in the bowl for four minutes.
1 Turn the dough onto a lightly floured surface and knead well for 10 minutes or until the dough is smooth and elastic. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for one hour.
1 Divide the dough into 12 pieces, each about 70g/2½oz, then roll into balls and shape into fingers about 13cm/5in long.
1 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’ve risen. Bake in the oven for 10 minutes then set them aside to cool.
1 For the icing, sift the icing sugar in a wide bowl and gradually stir in the cold water to form a thick paste.
1 Dip the top of the cooled fingers into the icing, smoothing it with your finger, then leave to set on a wire rack.
1 Lightly whip the cream and spoon it into a piping bag fitted with a small nozzle. Spoon the strawberry jam into another piping bag.
1 Sliced the iced fingers horizontally, leaving one long edge intact. Pipe in a generous line of whipped cream into the middle of each finger, then a thinner line of jam. Dust the iced fingers with icing sugar and serve.