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 finger biscuits recipe small

Iced Currant Fingers

An old-fashioned recipe for iced currant fingers.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Australian
Keyword: iced currant fingers
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 16 pieces
Calories: 135kcal


  • 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.


Calories: 135kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 59mg | Potassium: 43mg | Fiber: 1g | Sugar: 13g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg