These Iced Currant Fingers are gloriously old-fashioned (and delicious) biscuits.
The recipe
This is a recipe from Nana Ling's handwritten collection.
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. 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.
Keep scrolling for the full recipe.
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Iced Currant Fingers
Ingredients
- 1 cup flour
- 1 pinch salt
- 115 grams butter
- 55 grams sugar
- 55 grams currants
- 1 egg
- 1 tablespoon milk
- 115 grams icing sugar
Instructions
- 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.
Carolyn says
Tried and was so happy Libby easy and very nice .......Thankyoux
Libby says
Hi Carolyn. So pleased to hear that x